Work

The Gelation Of Proteins

Year: 1990

Type: book-chapter

Source: Advances in food and nutrition research

DOI: 10.1016/s1043-4526(08)60008-x

Authors: Gregory R. Ziegler, E.Allen Foegeding

Institutions: Pennsylvania State University, North Carolina State University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1574057928

FWCI: 22.21

Cites: 254

Cited by: 374

Related to: 10