[Investigation of protein and polysaccharide gels in relation to their use in preparing artificial foods. 3. Volume properties of gelatin gels containing globular proteins]. [electronic resource]

By: Contributor(s): Producer: 19740821Description: 173-83 p. digitalISSN:
  • 0027-769X
Subject(s): Online resources: In: Die Nahrung vol. 18
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Publication Type: English Abstract; Journal Article

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