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Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions

✍ Scribed by Yong Liang; Hordur G. Kristinsson

Book ID: 116488220
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 836 KB
Volume: 40
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2006.11.015

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