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Volumn 19, Issue 6, 1999, Pages 383-394

Curing Process and Mechanical Properties of Protein-Based Polymers

Author keywords

curing process; Protein based polymer; Soybean

Indexed keywords


EID: 0001124017     PISSN: 03346447     EISSN: None     Source Type: Journal    
DOI: 10.1515/POLYENG.1999.19.6.383     Document Type: Article
Times cited : (43)

References (12)
  • 1
    • 0000338041 scopus 로고
    • Water and fat holding
    • (J.R. Mitchell and D.A. Ledward, eds.), Elsevier Appl. Sci. Publ., London and New York
    • A.M. Hermansson, “Water and fat holding”, in: Functional Properties of Food Macromolecules (J.R. Mitchell and D.A. Ledward, eds.), Elsevier Appl. Sci. Publ., London and New York, 1986; 273-281.
    • (1986) Functional Properties of Food Macromolecules , pp. 273-281
    • Hermansson, A.M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.