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Characterization of egg white gel microstructure and its re..:
Somaratne, Geeshani
;
Nau, Francoise
;
Ferrua, Maria J.
...
Food Hydrocolloids. 98 (2020) - p. 105258 , 2020
Link:
https://doi.org/10.1016/j.foodhyd.2019.105258
RT Journal T1
Characterization of egg white gel microstructure and its relationship with pepsin diffusivity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2019.105258&Exemplar=1&LAN=DE A1 Somaratne, Geeshani A1 Nau, Francoise A1 Ferrua, Maria J. A1 Singh, Jaspreet A1 Ye, Aiqian A1 Dupont, Didier A1 Singh, R. Paul A1 Floury, Juliane PB Elsevier BV YR 2020 SN 0268-005X JF Food Hydrocolloids VO 98 SP 105258 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2019.105258 DO https://doi.org/10.1016/j.foodhyd.2019.105258 SF ELIB - SuUB Bremen
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