Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures
- 1 September 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5), 1249-1257
- https://doi.org/10.1111/j.1365-2621.1984.tb14964.x
Abstract
No abstract availableThis publication has 45 references indexed in Scilit:
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