Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH
- 31 July 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (3) , 311-317
- https://doi.org/10.1016/s0268-005x(97)80061-6
Abstract
No abstract availableKeywords
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