Structural and Gelling Properties of Dry-Heating Egg White Proteins

Journal of Agricultural and Food Chemistry

Volumn 38, Issue 1, 1990, Pages 32-37

  Kato, Akio ^a   Ibrahim, Hisham Radwan ^a   Watanabe, Hiroyuki ^a,b   Honma, Kazuo ^a,b   Kobayashi, Kunihiko ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

^b KEWPIE CORPORATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33751553140     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00091a007     Document Type: Article

References (12)

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