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Characteristics of Heat-Induced Transparent Gels from Egg W..:
Matsudomi, Naotoshi
;
Tomonobu, Kazuichi
;
Moriyoshi, Eiko
.
Journal of Agricultural and Food Chemistry. 45 (1997) 3 - p. 546-550 , 1997
Link:
https://doi.org/10.1021/jf960492s
RT Journal T1
Characteristics of Heat-Induced Transparent Gels from Egg White by the Addition of Dextran Sulfate
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf960492s&Exemplar=1&LAN=DE A1 Matsudomi, Naotoshi A1 Tomonobu, Kazuichi A1 Moriyoshi, Eiko A1 Hasegawa, Chie PB American Chemical Society (ACS) YR 1997 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 45 IS 3 SP 546 OP 550 LK http://dx.doi.org/https://doi.org/10.1021/jf960492s DO https://doi.org/10.1021/jf960492s SF ELIB - SuUB Bremen
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