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Gel characteristics: Structure as related to texture and waterbinding of blood plasma gels.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1982 (English)In: Journal of Food Science, Vol. 47, no 6, p. 1965-1972Article in journal (Refereed)
Place, publisher, year, edition, pages
1982. Vol. 47, no 6, p. 1965-1972
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8954OAI: oai:DiVA.org:ri-8954DiVA, id: diva2:966828
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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