Marine Algae Proteins: a study on the extraction, thermal denaturation and functionality of Spiroulina

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Original language	English
Title of host publication	Gums and Stabilisers for the Food Industry 9
Editors	P.A. Williams
Place of Publication	Cambridge
Publisher	Royal Society of Chemistry
Publication date	1998
Pages	154-166
ISBN (Print)	0-85404-708-5
Publication status	Published - 1998
Externally published	Yes
Event	Gums and Stabilisers for the Food Industry 9 - Duration: 1 Jan 1998 → …

Conference	Gums and Stabilisers for the Food Industry 9
Period	01/01/1998 → …

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This output contributes to the following UN Sustainable Development Goals (SDGs)

@inproceedings{49ba5d934d97470b8f0a292fee7192a8,

title = "Marine Algae Proteins: a study on the extraction, thermal denaturation and functionality of Spiroulina",

author = "Chronakis, {Ioannis S.} and A.C. Sanchez",

year = "1998",

language = "English",

isbn = "0-85404-708-5",

pages = "154--166",

editor = "P.A. Williams",

booktitle = "Gums and Stabilisers for the Food Industry 9",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

note = "Gums and Stabilisers for the Food Industry 9 ; Conference date: 01-01-1998",

}

Marine Algae Proteins: a study on the extraction, thermal denaturation and functionality of Spiroulina. / Chronakis, Ioannis S.; Sanchez, A.C.
Gums and Stabilisers for the Food Industry 9. ed. / P.A. Williams. Cambridge: Royal Society of Chemistry, 1998. p. 154-166.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

TY - GEN

T1 - Marine Algae Proteins: a study on the extraction, thermal denaturation and functionality of Spiroulina

AU - Chronakis, Ioannis S.

AU - Sanchez, A.C.

PY - 1998

Y1 - 1998

M3 - Article in proceedings

SN - 0-85404-708-5

SP - 154

EP - 166

BT - Gums and Stabilisers for the Food Industry 9

A2 - Williams, P.A.

PB - Royal Society of Chemistry

CY - Cambridge

T2 - Gums and Stabilisers for the Food Industry 9

Y2 - 1 January 1998

ER -