A review of physical and chemical protein-gel induction
Version of Record online: 25 JUL 2002
International Journal of Food Science & Technology
Volume 37, Issue 6, pages 589–601, August 2002
How to Cite
Totosaus, A., Montejano, J. G., Salazar, J. A. and Guerrero, I. (2002), A review of physical and chemical protein-gel induction. International Journal of Food Science & Technology, 37: 589–601. doi: 10.1046/j.1365-2621.2002.00623.x
- Issue online: 25 JUL 2002
- Version of Record online: 25 JUL 2002
- (Received 3 July 2000; Accepted in revised form 24 April 2002)
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