Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis Process

✍ Scribed by M.M. Ould Eleya; S. Gunasekaran

• Book ID: 108823847
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 120 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb10666.x