Examination of a novel proteinaceous extract from winter rye (<i>Secale cereale</i> L. cv Musketeer)
A gel is a cross-linked polymer network that spans an entire liquid medium; its properties depend strongly on the interaction of the polymer and the liquid medium. There are various ways to induce gelation in different systems such as altering temperature or pH. In this study, phenol extracted prot...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2011
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| Online Access: | http://library.usask.ca/theses/available/etd-03312011-145414/ |