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Volumn 708, Issue , 1998, Pages 145-157

Functional Properties of Whey Proteins in Forming Networks

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Indexed keywords


EID: 0042856374     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1998-0708.ch009     Document Type: Article
Times cited : (14)

References (24)
  • 10
    • 0001773410 scopus 로고
    • Dickinson, E., Ed.; The Royal Society of Chemistry, Cambridge, UK
    • Ross-Murphy, S.B. In Food Polymers, Gels and Colloids, Dickinson, E., Ed.; The Royal Society of Chemistry, Cambridge, UK, 1991; pp. 357-368.
    • (1991) Food Polymers, Gels and Colloids , pp. 357-368
    • Ross-Murphy, S.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.