New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state
Kato, Akio, Ibrahim, Hisham Radwan, Watanabe, Hiroyuki, Honma, Kazuo, Kobayashi, KunihikoVolume:
37
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00086a036
Date:
March, 1989
File:
PDF, 1.44 MB
english, 1989