Studies on ovalbumin-s-ovalbumin transformation. Part IV. Changes in the heat-induced gelling properties of ovalbumin during its conversion to s-ovalbumin.
- 1 January 1984
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 48 (6), 1539-1544
- https://doi.org/10.1271/bbb1961.48.1539