Nuclear magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Muscle Protein Mixtures in Relation to Functionality

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Nuclear magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Muscle Protein Mixtures in Relation to Functionality

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Библиографические подробности
Главный автор:	Yakubu Phillip Iordoo
Формат:	‌
Язык:	Undetermined
Опубликовано:	Illinois 1993
Предметы:	potato starch magnetic properties
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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