Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10666.x/fullpdf
Reference20 articles.
1. Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis
2. RHEOLOGICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS
3. Effect of Ultrafiltration and Reverse Osmosis on the Composition and Functional Properties of Egg White
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