Visschers, Ronald W <br/><br/>
Disulphide bond formation in food protein aggregation and gelation.  [electronic resource] 

 -  Biotechnology advances  Jan 2005 
 - 75-80 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>0734-9750 
<br/><br/><label>Standard No.: </label>10.1016/j.biotechadv.2004.09.005  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Disulfides--chemistry<br/>Food<br/>Food Handling--methods<br/>Gels<br/>Hot Temperature<br/>Proteins--chemistry