Heat Denaturation of the Ovomucin‐Lysozynie Electrostatic Complex‐A Source of Damage to the Whipping Properties of Pasteurized Egg White
- 1 September 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (5), 514-524
- https://doi.org/10.1111/j.1365-2621.1968.tb03666.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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