Solubility of egg white proteins: Effect of pH and...

Solubility of egg white proteins: Effect of pH and temperature.

Gomes, Maria Thereza Moraes Santos, Pelegrine, Daniela Helena Guimarães
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Volume:
8
Language:
english
Journal:
International Journal of Food Engineering
DOI:
10.1515/1556-3758.2847
Date:
January, 2012
File:
PDF, 289 KB
english, 2012
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