Work

Gelation of Casein After Modification by Dialdehyde Starch‐chemical and Physical Aspects2

Year: 1985

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/j.1745-4603.1985.tb00706.x

Authors: K. D. SCHWENKE, L. PRAHL, J. NOACK, E. E. BRAUDO

Institutions: German Institute of Human Nutrition, A. N. Nesmeyanov Institute of Organoelement Compounds, Academy of Sciences of the Soviet Union

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2151889718

FWCI:

Cites: 19

Cited by: 1

Related to: 10