Właściwości reologiczne żeli WPI otrzymanych przez bezpośredni dodatek soli
The effect of protein and sodium chloride was studied by analyzing the rheological and textural properties of the gel. The one-stage and two-stage heating process was used. The first step was carried out at pH 8. Disulfide bonds connected the protein molecules. In the second step carried out at pH 7...
| Hoofdauteurs: | , , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
University of Life Sciences in Lublin - Publishing House
2004-03-01
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| Reeks: | Agronomy Science |
| Online toegang: | https://czasopisma.up.lublin.pl/index.php/as/article/view/1858 |