[Investigations of protein and polysaccharide gels in relation to their use in preparing synthetic foods. 2. Mechanical properties].
D001665:Binding Sites; D005502:Food; D005526:Food, Formulated; D005782:Gels; D008433:Mathematics; D008968:Molecular Conformation; D011134:Polysaccharides; D011485:Protein Binding; D011487:Protein Conformation; D011506:Proteins; D013696:Temperature; D013816:Thermodynamics
D005782:Gels; D011134:Polysaccharides; D011506:Proteins
Untersuchung von Eiweiss- und Polysaccharidgelen im Zusammenhang mit ihrer Anwendung zur Herstellung künstlicher Nahrungsmittel. 2. Mechanische Eigenschaften.