Rheological properties of complex fluids formed by gum arabic and bovine serum albumin (BSA).

被引：0
|
作者：
Lee, J [1 ]
Huang, QR [1 ]
机构：
[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 228卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
056-COLL
引用
收藏
页码：U459 / U459
页数：1
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