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Influence of Ph on the thermal gelation of food proteins modeled by a variable pD NMR study of lysozyme in D20

Baloğlu, Çetin and Baysal, Canan and Koch, Michel and Taralp, Alpay (2005) Influence of Ph on the thermal gelation of food proteins modeled by a variable pD NMR study of lysozyme in D20. Abstracts of Papers of the American Chemical Society, 229 . U49-U49. ISSN 0065-7727

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Item Type:Article
Subjects:Q Science > Q Science (General)
ID Code:702
Deposited By:Canan Atılgan
Deposited On:30 Dec 2005 02:00
Last Modified:25 May 2011 14:23

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