✦ LIBER ✦
Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt
✍ Scribed by Vassilios Raikos; Lydia Campbell; Stephen R. Euston
- Book ID
- 113627404
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 320 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0268-005X
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