Publication | Closed Access
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
140
Citations
47
References
2013
Year
Food ChemistryBiopolymer GelKonjac GlucomannanBiochemistryNatural SciencesAlternative Protein SourceProtein EngineeringBiomolecular EngineeringWater State
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