Tensile, solubility, and electrophoretic properties of egg white films as affected by surface sulfhydryl groups
- 31 December 1998
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 64 (1) , 82-85
- https://doi.org/10.1111/j.1365-2621.1999.tb09865.x
Abstract
No abstract availableKeywords
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