✦ LIBER ✦

Solubility of egg yolk proteins: modelling and thermodynamic parameters

✍ Scribed by Tassia F. Assis; Edwin E. Garcia Rojas; Clitor J. F. Souza; Abraham D. Giraldo-Zuniga; Nathalia R. Melo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Adsorption kinetics and thermodynamic pa

✍ Guilherme C. Guimarães; Edwin E. Garcia Rojas; Marcos C. Coelho Júnior; Jane S. 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 417 KB

Characterization of Water Soluble Egg Yo

✍ WALDEMAR TERNES 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 283 KB

Separation of Phospholipids from Egg Yol

✍ H. HATTA; J.S. SIM; S. NAKAI 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 517 KB

ION-EXCHANGE CHROMATOGRAPHY AND ELECTROP

✍ L. E. MC BEE; O. J. COTTERILL 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 849 KB

Composition, Solubility and Emulsifying

✍ M. ANTON; G. GANDEMER 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 348 KB

Partial Lipid Extraction of Egg Yolk Pow

✍ SIEW LIAN CHUNG; LES K. FERRIER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 698 KB