Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure / Gina Villamonte ... [et al.].

Contributor(s): Villamonte, Gina [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): High-pressure processing | Myofibrillar proteins | Proteins structure | Xanthan gum In: Journal of Food Science 80 (3) 2015 : C522-C531
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YS2015 M12

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