Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 137-141
- https://doi.org/10.1111/j.1365-2621.1984.tb13690.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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