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Qualitative parameters of protein gels from albumen base:
Sylvie Ondrušíková
;
Šárka Nedomová
;
Alžbeta Jarošová
.
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049. , 2019
Link:
https://doi.org/10.5219/1049
RT Journal T1 <Title>Qualitative parameters of protein gels from albumen base</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:77d1bf2622584dca88fe2617981888d0&Exemplar=1&LAN=DE A1 Sylvie Ondrušíková A1 Šárka Nedomová A1 Alžbeta Jarošová A1 Vojtěch Kumbár PB HACCP Consulting YR 2019 K1 hen eggs K1 albumen gel K1 strength K1 additives K1 texture analysis K1 temperature K1 Nutrition. Foods and food supply K1 TX341-641 JF https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049 LK http://dx.doi.org/https://doi.org/10.5219/1049 DO https://doi.org/10.5219/1049 SF ELIB - SuUB Bremen
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