Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
Material type:![Book](/opac-tmpl/lib/famfamfam/BK.png)
- 660 SIN
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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IIT Gandhinagar | Reference | 660 SIN (Browse shelf(Opens below)) | Available | T00831 |
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