Improving foaming properties of yolk-contaminated egg albumend by basic soy protein

Improving foaming properties of yolk-contaminated egg albumend by basic soy protein

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Wang, Guang
Otros Autores:	Wang, Tong
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 8 (2009), p. C581-C587
Materias:	Alimentos Yema de huevo Albúminas de huevo Espumación Soja Proteínas vegetales Proteínas de la soja
Publicación relacionada:	Contenido en: Journal of food science

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