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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Dades bibliogràfiques
Autor principal:	Yakubu Phillip Iordoo
Format:	Llibre
Idioma:	Undetermined
Publicat:	Illinois 1993
Matèries:	potato starch magnetic properties
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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