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Results:
1-3
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Results: 3
Authors:
Renkema, JMS
Lakemond, CMM
de Jongh, HHJ
Gruppen, H
van Vliet, T
Citation: Jms. Renkema et al., The effect of pH on heat denaturation and gel forming properties of soy proteins, J BIOTECH, 79(3), 2000, pp. 223-230
Authors:
Lakemond, CMM
de Jongh, HHJ
Hessing, M
Gruppen, H
Voragen, AGJ
Citation: Cmm. Lakemond et al., Soy glycinin: Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures, J AGR FOOD, 48(6), 2000, pp. 1985-1990
Authors:
Lakemond, CMM
de Jongh, HHJ
Hessing, M
Gruppen, H
Voragen, AGJ
Citation: Cmm. Lakemond et al., Heat denaturation of soy glycinin: Influence of pH and ionic strength on molecular structure, J AGR FOOD, 48(6), 2000, pp. 1991-1995
Risultati:
1-3
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