Preparation of Heat-induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium

✍ Scribed by NAOFUMI KITABATAKE; ATSUSHI SHIMIZU; ETSUSHIRO DOI

• Book ID: 108813784
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 637 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb13537.x