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Improvement of Functional Properties of Egg White Protein through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

✍ Scribed by Li, Can-Peng; Ibrahim, Hisham R.; Sugimoto, Yasushi; Hatta, Hajime; Aoki, Takayoshi

Book ID: 127255464
Publisher: American Chemical Society
Year: 2004
Tongue: English
Weight: 109 KB
Volume: 52
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0498259

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