Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
- 1 March 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (2), 194-197
- https://doi.org/10.1111/j.1365-2621.1999.tb15863.x
Abstract
No abstract availableKeywords
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