Involvement of Ovotransferrin in the Thermally Induced...

Bioscience Biotechnology and Biochemistry 1998 Vol. 62; Iss. 3

Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65.DEG.C..

YAMASHITA, Honami, ISHIBASHI, Junko, HONG, Youn-Ho, HIROSE, Masaaki
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Volume:
62
Year:
1998
Journal:
Bioscience, Biotechnology, and Biochemistry
DOI:
10.1271/bbb.62.593
File:
PDF, 681 KB
1998
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