Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference165 articles.
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3. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white;Abeyrathne;Poultry Science,2014
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