✦ LIBER ✦
Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels
✍ Scribed by H. Li; A.D. Errington; E.A. Foegeding
- Book ID
- 108821898
- Publisher
- Institute of Food Technologists
- Year
- 1999
- Tongue
- English
- Weight
- 137 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0022-1147
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