Improvement of gelling properties of ovalbumin by heating in dry state.
MATSUDOMI, Naotoshi, ISHIMURA, Youko, KATO, AkioVolume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.879
File:
PDF, 173 KB
english, 1991