Effect of pH during the dry heating on the gelling properties of egg white proteins
- 作者Yoshinori Mine
- 卷第29卷
- 期第2期
- 印刷ISSN0963-9969
- 文件大小789.90KB
- 发表时间1996
- DOI10.1016/0963-9969(96)00008-7
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