Elastic Attributes of Heated Egg Protein Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14311.x/fullpdf
Reference52 articles.
1. M. Aminlari, 1980 . Sulfliydryl proteins of avian egg-whites . Ph.D. Thesis , Univ. of California, Davis, CA.
2. Spatial Structure Formation in Protein Gels
3. Spectrophotometric Study of the Reaction of Protein Sulfhydryl Groups with Organic Mercurials
4. Sulfhydryl Content And Tryptic Susceptibility Of Thermally Denatured Ovalbumin
5. Tissue sulfhydryl groups
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