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July 1, 1979Journal of Food Science

Changes in Shear Modulus, Ultrastructure and Spin‐spin Relaxation Times of Water Associated With Heat‐induced Gelation of Myosin

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Authors

TYTsutomu YasuiHokkaido University of ScienceMIMakoto IshioroshiSapporo Gakuin UniversityHNHiroshi NakanoNational Institute of Advanced Industrial Science and Technology

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Cite This Study

Yasui et al. (1979) studied this question.

synapsesocial.com/papers/6a70534826770c2b8de076e7https://doi.org/10.1111/j.1365-2621.1979.tb03481.x
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