Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation
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Suggested Citation
D. Julian McClements. "Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation" Comprehensive Reviews In Food Science And Food Safety 4 (2005): 43-54.
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