New approach to improve the gelling and surface functional...

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, Kunihiko
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Volume:
37
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00086a036
Date:
March, 1989
File:
PDF, 1.44 MB
english, 1989
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