Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups

Tensile, solubility, and eletrophoretic properties of egg white films as affected by surface sulfhydryl groups

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Handa, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 82-85
Materias:	Alimentos Clara de huevo Proteínas Propiedades físico-químicas Solubilidad Electroforesis Resistencia
Publicación relacionada:	Contenido en: Journal of Food Science

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