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A rheological characterization of heat-induced protein gels.

Bibliographic Details
Main Author:	Hickson, David Wayne
Other Authors:	Carpenter, Z. L. (degree committee member.), Landmann, W. A. (degree committee member.), Sutar, D. A. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1981.
Subjects:	Food texture. Polymerization. Polymers. Protein binding. Rheology. Food Science and Technology. Academic theses.
Online Access:	Link to ProQuest Copy Link to OAKTrust copy

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