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Effects of Added Components on the Structure and Physical Properties of Heat-Induced Gels of Egg White Protein

Effects of Added Components on the Structure and Physical Properties of Heat-Induced Gels of Egg White Protein

Kamikawa, Rie; Nakamura, Takashi

作者Kamikawa, Rie; Nakamura, Takashi
卷第63卷
期第6期
印刷ISSN1341-027X
电子ISSN1881-6681
文件大小3624.16KB
发表时间2016
DOI10.3136/nskkk.63.282
页码282-286

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