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Effect of pH during the dry heating on the gelling properties of egg white proteins

✍ Scribed by Yoshinori Mine

Book ID: 116169071
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 790 KB
Volume: 29
Category: Article
ISSN: 0963-9969
DOI: 10.1016/0963-9969(96)00008-7

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