![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Elkhalifa Abd Bernhardt Rita Bonomi Francesco Iametti Stefania Pagani Maria Zardi Marta
Publisher: Springer Publishing Company
ISSN: 1438-2377
Source: European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 559-564
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Sorghum and millets: protein sources for Africa
Trends in Food Science and Technology, Vol. 15, Iss. 2, 2004-02 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Protein-protein crosslinking in food: methods, consequences, applications
By Gerrard J.A.
Trends in Food Science and Technology, Vol. 13, Iss. 12, 2002-12 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)