EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Protein network structure and properties of wheat gluten extrudates using a novel solvent-free approach with urea as a combined denaturant and plasticiser
RISE, Innventia.
Show others and affiliations
2011 (English)In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, no 19, p. 9416-9423Article in journal (Refereed)
Place, publisher, year, edition, pages
2011. no 19, p. 9416-9423
National Category
Textile, Rubber and Polymeric Materials
Identifiers
URN: urn:nbn:se:ri:diva-9685DOI: 10.1039/c1sm05830dScopus ID: 2-s2.0-84855573255OAI: oai:DiVA.org:ri-9685DiVA, id: diva2:968459
Available from: 2016-09-12 Created: 2016-09-12 Last updated: 2020-12-01Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus
By organisation
Innventia
In the same journal
Soft Matter
Textile, Rubber and Polymeric Materials

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 62 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.45.0
|
WCAG