Author: Meng G. Ma C.-Y. Phillips D.L.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.81, Iss.3, 2003-06, pp. : 411-420
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Flow property of globulin from red bean (Phaseolus angularis)
Food Research International, Vol. 34, Iss. 5, 2001-01 ,pp. :
Thermal gelation of globulin from Phaseolus angularis (red bean)
Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. :
Thermal properties of Phaseolus angularis (red bean) globulin
Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. :