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Structure and rheological properties of acid-induced egg white protein gels

✍ Scribed by Mireille Weijers; Fred van de Velde; Ann Stijnman; Anne van de Pijpekamp; Ronald W. Visschers

Book ID: 113627251
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 605 KB
Volume: 20
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2005.02.013

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