Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State
- 1 September 1990
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 55 (5), 1280-1283
- https://doi.org/10.1111/j.1365-2621.1990.tb03916.x
Abstract
No abstract availableKeywords
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