Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

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TextoSeries ; Food Hydrocolloids, 24(6-7), p.602-610, 2010Trabajos contenidos:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-12251 (Browse shelf(Opens below))	Available

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Previous	B-12249 Rheological behavior of heat-induced wheat gliadin gel	B-1225 Light-Induced Changes of Enzyme Activities in Parsley cell Suspension Cultures	B-12250 Complex coacervation of proteins and anionic polysaccharides	B-12251 Structural and rheological properties of amaranth protein concentrate gels obtained by different processes	B-12252 The useful properties of H2O as a ligand of a hydrogenase mimic	B-12253 Candidatus Phytoplasma australiense' is associated with diseases of red clover and paddy melon in south-west Australia	B-12254 Tomato yellow leaf curl virus in Australia: distribution, detection and discovery of naturally occurring defective DNA molecules	Next

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