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Crystallinity and dimensional changes in fibrous proteins

1957; Wiley; Volume: 49; Issue: S1 Linguagem: Inglês

10.1002/jcp.1030490418

1553-0809

Paul J. Flory,

Food composition and properties

Journal of Cellular and Comparative PhysiologyVolume 49, Issue S1 p. 175-183 Article Crystallinity and dimensional changes in fibrous proteins P. J. Flory, P. J. Flory Department of Chemistry, Cornell University, Ithaca, New YorkSearch for more papers by this author P. J. Flory, P. J. Flory Department of Chemistry, Cornell University, Ithaca, New YorkSearch for more papers by this author First published: May 1957 https://doi.org/10.1002/jcp.1030490418Citations: 48AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume49, IssueS1May 1957Pages 175-183 RelatedInformation