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Rheological Properties of Heat-Induced Ovalbumin Gels Prepared by Two-step and One-step Heating Methods

✍ Scribed by NAOFUMI KITABATAKE; YOSHINORI TANI; ETSUSHIRO DOI

Book ID: 108814107
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 754 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb05176.x

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