α-Casein Improves the Gel Properties of Dried Egg White
Author:
Affiliation:
1. Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf021119p
Reference28 articles.
1. Factors Affecting Heat Coagulation of Egg White
2. Heat-induced Egg White Gels as Affected by pH
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