Microstructure-function relationships of heat-induced gels of porcine haemoglobin

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1654-1659

  Salvador, P ^a   Toldra M ^a   Saguer, E ^a   Carretero, C ^a   Pares D ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Fractal analysis; Gelling properties; Haemoglobin; Pocine blood

Indexed keywords

SUS;

EID: 67349151244     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.12.003     Document Type: Article

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