Effect of pH and Protein Concentration on Rheological and Structural Behavior of Temperature-induced Bovine Serum Albumin Gels

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dc.contributor.authorChodankar, S.
dc.contributor.authorAswal, V. K.
dc.contributor.authorHassan, P. A.
dc.contributor.authorWagh, A. G.
dc.date.accessioned2010-08-20T06:24:34Z
dc.date.available2010-08-20T06:24:34Z
dc.date.issued2010
dc.format.extent3909 bytes
dc.format.mimetypetext/html
dc.identifier.sourceJournal of Macromolecular Science-B-Physics. Vol. 49 (4): pp. 658-668
dc.identifier.urihttp://hdl.handle.net/123456789/3641
dc.language.isoenen
dc.subjectprotein gelationen
dc.subjectrheologyen
dc.subjectsmall-angle neutron scatteringen
dc.titleEffect of pH and Protein Concentration on Rheological and Structural Behavior of Temperature-induced Bovine Serum Albumin Gelsen
dc.typeArticleen

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