Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels

✍ Scribed by NAOFUMI KITABATAKE; ATSUSHI SHIMIZU; ETSUSHIRO DOI

• Book ID: 108814140
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 515 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb05956.x