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Electrohydrodynamic drying (EHD) and its associated effects on conformation of food proteins using molecular modeling concept

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:hh63t003j
Date January 2014
CreatorsSingh, Ashutosh
ContributorsG S Vijaya Raghavan (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 127086

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