✦ LIBER ✦

Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

✍ Scribed by M. ANTON; G. GANDEMER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Protein Denaturation and Emulsifying Pro

✍ M. Le Denmat; M. Anton; G. Gandemer 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 115 KB

Heat Denaturation and Emulsifying Proper

✍ SIEW LIAN CHUNG; LES K. FERRIER 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 368 KB

Cholesterol Content and Functionality of

✍ J. N. DYER-HURDON; I. A. NNANNA 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 745 KB

Partial Lipid Extraction of Egg Yolk Pow

✍ SIEW LIAN CHUNG; LES K. FERRIER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 698 KB

Rheological properties, stability and se

✍ A. Laca; M.C. Sáenz; B. Paredes; M. Díaz 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 627 KB

pH and Sodium Chloride Effects on Emulsi

✍ SIEW LIAN CHUNG; LES K. FERRIER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 353 KB