Microstructural and rheological properties of protein networks from ovalbumin and vicilin

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dc.contributor.authorArntfield, Susan D.en_US
dc.date.accessioned2013-02-25T17:08:46Z
dc.date.available2013-02-25T17:08:46Z
dc.date.issued1989en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstracten_US
dc.format.extentxv, 289 leaves :en_US
dc.identifierocm72751813en_US
dc.identifier.urihttp://hdl.handle.net/1993/16794
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleMicrostructural and rheological properties of protein networks from ovalbumin and vicilinen_US
dc.typedoctoral thesisen_US
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