TY  - GEN
AU  - Visschers,Ronald W
AU  - de Jongh,Harmen H J
TI  - Disulphide bond formation in food protein aggregation and gelation
SN  - 0734-9750
PY  - 2005///0315
KW  - Disulfides
KW  - chemistry
KW  - Food
KW  - Food Handling
KW  - methods
KW  - Gels
KW  - Hot Temperature
KW  - Proteins
N1  - Publication Type: Journal Article; Review
UR  - https://doi.org/10.1016/j.biotechadv.2004.09.005
ER  -