Relationship of Disulfide Bond Formation to Altered...

Journal of Food Science 1988 Vol. 53; Iss. 2

Relationship of Disulfide Bond Formation to Altered Rheological Properties of Oleic Acid Modified Egg White

V.L. VIGDORTH, H.R. BALL JR.
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Volume:
53
Year:
1988
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1988.tb07767.x
File:
PDF, 1.39 MB
english, 1988
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