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Conference Paper: Oat protein functionality: Study of thermal denaturation, coagulation, and gelation

TitleOat protein functionality: Study of thermal denaturation, coagulation, and gelation
Authors
Ma, CY
Issue Date1997
Citation
The 3rd International Conference of Food Science and Technology: Food for Health in the Pacific Rim, Davis, CA, 19-24 October 1997 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/113198

 

DC FieldValueLanguage
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-09-26T04:05:17Z-
dc.date.available2010-09-26T04:05:17Z-
dc.date.issued1997en_HK
dc.identifier.citationThe 3rd International Conference of Food Science and Technology: Food for Health in the Pacific Rim, Davis, CA, 19-24 October 1997-
dc.identifier.urihttp://hdl.handle.net/10722/113198-
dc.languageengen_HK
dc.relation.ispartofInternational Conference on Food Science and Technologyen_HK
dc.titleOat protein functionality: Study of thermal denaturation, coagulation, and gelationen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.identifier.hkuros36593en_HK

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