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
Full text not available from this repository. (Request a copy)| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering and Natural Sciences > Academic programs > Biological Sciences & Bio Eng. Faculty of Engineering and Natural Sciences > Academic programs > Materials Science & Eng. |
| Depositing User: | Canan Atılgan |
| Date Deposited: | 30 Dec 2005 02:00 |
| Last Modified: | 22 May 2019 11:55 |
| URI: | https://research.sabanciuniv.edu/id/eprint/702 |
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