Solubility of egg yolk proteins: modelling and...

European Food Research and Technology 2010 / 09 Vol. 231; Iss. 5

Solubility of egg yolk proteins: modelling and thermodynamic parameters

Tassia F. Assis, Edwin E. Garcia Rojas, Clitor J. F. Souza, Abraham D. Giraldo-Zuniga, Nathalia R. Melo
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Volume:
231
Language:
english
Pages:
6
DOI:
10.1007/s00217-010-1326-3
Date:
September, 2010
File:
PDF, 255 KB
english, 2010
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