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Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
Chang, Cuihua, Niu, Fuge, Su, Yujie, Qiu, Yan, Gu, Luping, Yang, YanjunVolume:
54
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.09.026
Date:
March, 2016
File:
PDF, 1.39 MB
english, 2016