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Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties

✍ Scribed by Yong Liang; Hordur G. Kristinsson

Book ID
108826021
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
598 KB
Volume
70
Category
Article
ISSN
0022-1147

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