Preparation of Heat‐induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4) , 1091-1095
- https://doi.org/10.1111/j.1365-2621.1988.tb13537.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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