FUNCTIONAL-ASPECTS OF BLOOD-PLASMA PROTEINS .2. GELLING PROPERTIES

NK HOWELL; RA LAWRIE

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FUNCTIONAL-ASPECTS OF BLOOD-PLASMA PROTEINS .2. GELLING PROPERTIES

NK HOWELL and RA LAWRIE

JOURNAL OF FOOD TECHNOLOGY, Vol.19(3), pp.289-295

01/01/1984

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Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

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Title: FUNCTIONAL-ASPECTS OF BLOOD-PLASMA PROTEINS .2. GELLING PROPERTIES
Creators: NK HOWELL
RA LAWRIE
Publication Details: JOURNAL OF FOOD TECHNOLOGY, Vol.19(3), pp.289-295
Publisher: BLACKWELL SCIENCE LTD
Date published: 01/01/1984
Date submitted: 17/05/2017
Identifiers: 99513063802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

FUNCTIONAL-ASPECTS OF BLOOD-PLASMA PROTEINS .2. GELLING PROPERTIES

Abstract

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