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Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

AuthID
P-005-60Q

Author(s)

Medina Vivanco, M

Sobral, PJA

Sereno, AM

Hubinger, MD

Document Type

Article

Year published

2007

Published

in INTERNATIONAL JOURNAL OF FOOD PROPERTIES, ISSN: 1094-2912

Volume: 10, Issue: 4, Pages: 791-805 (15)

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Wos^®

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Google Scholar^®

Publication Identifiers

DOI: 10.1080/10942910601185184

Wos: WOS:000251080700007

Source Identifiers

ISSN: 1094-2912

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Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

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Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

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