THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS

被引：0
|
作者：
MITCHELL, JR [1 ]
LEDWARD, DA [1 ]
机构：
[1] UNIV NOTTINGHAM,SCH AGR,FOOD SCI LABS,LOUGHBOROUGH LE12 5RD,LEICESTERSHIRE,ENGLAND
来源：
JOURNAL OF RHEOLOGY | 1980年 / 24卷 / 06期
关键词：
D O I：
暂无
中图分类号：
O3 [力学];
学科分类号：
08 ; 0801 ;
摘要：
引用
收藏
页码：931 / 932
页数：2
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