Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600986970
Reference29 articles.
1. Decareau, R.V. 1985.Microwaves in the Food Processing Industry, 1–23. New York: Academic Press.
2. Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review
3. Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions
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