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Contribution of Disulfide Bonding to Viscoelastic Propertie..:
NAGANO, Takao
Food Science and Technology Research. 19 (2013) 1 - p. 51-57 , 2013
Link:
https://doi.org/10.3136/fstr.19.51
RT Journal T1 <Title>Contribution of Disulfide Bonding to Viscoelastic Properties and Microstructures of 11S Globulin Gels from Soybeans: Magnesium Chloride-Induced Gels</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.19.51&Exemplar=1&LAN=DE A1 NAGANO, Takao PB Japanese Society for Food Science and Technology YR 2013 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 19 IS 1 SP 51 OP 57 LK http://dx.doi.org/https://doi.org/10.3136/fstr.19.51 DO https://doi.org/10.3136/fstr.19.51 SF ELIB - SuUB Bremen
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