![](/img/cover-not-exists.png)
Solubility of egg white proteins: Effect of pH and temperature.
Gomes, Maria Thereza Moraes Santos, Pelegrine, Daniela Helena GuimarãesVolume:
8
Language:
english
Journal:
International Journal of Food Engineering
DOI:
10.1515/1556-3758.2847
Date:
January, 2012
File:
PDF, 289 KB
english, 2012