Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturation
- 1 October 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (10) , 981-993
- https://doi.org/10.1002/jsfa.2740301006
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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- Studies on Ovalbumin I. Denaturation By Heat, and the Heterogeneity of OvalbuminAustralian Journal of Biological Sciences, 1964
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