Solubility and density of egg white proteins: effect of pH and saline concentration

Título:

Solubility and density of egg white proteins: effect of pH and saline concentration

Autor:

Edwin Elard Garcia Rojas

Ano:

2007

DOI:

10.1016/j.lwt.2006.08.020

Revista:

Food Science and Technology / Lebensmittel-Wissenschaft + Technologie

ISSN:

00236438

Tags:

propriedades funcionais

Proteinas do ovo

Home:

[doi:10.1016/j.lwt.2006.08.020]

Idioma:

Inglês

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