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Volumn 19, Issue 1, 2003, Pages 72-78

Effect of frequency and temperature on rheological properties of β-casein adsorption layers

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CASEIN; ELASTIC MODULI; FREQUENCIES; INTERFACES (MATERIALS); MACROMOLECULES; RHEOLOGY; THERMAL EFFECTS;

EID: 0037422667     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la020599b     Document Type: Article
Times cited : (26)

References (52)
  • 2
    • 0002939524 scopus 로고
    • Fox, P. F., Ed.; Elsevier Applied Science: London
    • De Witt, J. N. In Developments in Food Chemistry 4; Fox, P. F., Ed.; Elsevier Applied Science: London, 1989; pp 285-321.
    • (1989) Developments in Food Chemistry , vol.4 , pp. 285-321
    • De Witt, J.N.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.