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Gel characteristics: Waterbinding properties of blood plasma gels and methodological aspects on the waterbinding of gel systems.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1982 (English)In: Juornal of Food Science, Vol. 47, no 6, p. 1955-1959, 1964Article in journal (Other academic)
Place, publisher, year, edition, pages
1982. Vol. 47, no 6, p. 1955-1959, 1964
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-9099OAI: oai:DiVA.org:ri-9099DiVA, id: diva2:966973
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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