Please use this identifier to cite or link to this item: https://doi.org/10.1016/0308-8146(91)90023-H
Title: Thermal behaviour of soya 7S globulin: Effect of moisture content and added hydrocolloid on the denaturational change in heat capacity
Authors: Oates, C.G. 
Ledward, D.A.
Issue Date: 1991
Source: Oates, C.G., Ledward, D.A. (1991). Thermal behaviour of soya 7S globulin: Effect of moisture content and added hydrocolloid on the denaturational change in heat capacity. Food Chemistry 40 (1) : 101-107. ScholarBank@NUS Repository. https://doi.org/10.1016/0308-8146(91)90023-H
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/38288
ISSN: 03088146
DOI: 10.1016/0308-8146(91)90023-H
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

2
checked on Dec 13, 2017

WEB OF SCIENCETM
Citations

2
checked on Nov 16, 2017

Page view(s)

58
checked on Dec 16, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.