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Egg white drying: Influence of industrial processing steps on protein structure and functionalities

✍ Scribed by Valérie Lechevalier; Romain Jeantet; Abdellah Arhaliass; Jack Legrand; Françoise Nau

Book ID: 108171334
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 370 KB
Volume: 83
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2007.03.033

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