Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae alpha-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content

Journal article

Peer reviewed

Barbara A Rasco, Patcharin Raviyan, Juming Tang and L Orellana

Journal of Food Science, Vol.68(7), pp.2302-2308

2006

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Title: Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae alpha-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content
Creators: Barbara A Rasco - Washington State University
Patcharin Raviyan - Chiang Mai University
Juming Tang - Washington State University
L Orellana - Washington State University
Publication Details: Journal of Food Science, Vol.68(7), pp.2302-2308
Identifiers: 996632338801851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article