Effect of high pressure treatment on egg white protein digestibility and peptide products
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference55 articles.
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4. Proteomic analysis of hens' egg white;Guerin-Dubiard;Journal of Agricultural and Food Chemistry,2006
5. Application of high pressure to food processing: Pressurization of egg white and yolk, and properties of gels formed;Hayashi;Agricultural and Biological Chemistry,1989
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