LWT · 2009 · 77 citations · 28 references
AgricultureChemistryFood ScienceEgg SciencePhysical ChemistryRheologyEgg CompositionEgg LipidsEgg ProteinsEgg StructureEgg Yolk BiologyYolk QualityDivalent Ion EffectsPhysical PropertiesYolk FirmnessYolk Gelling PropertiesYolk MicrostructureYolk Mineral ContentYolk Rheological PropertiesYolk Viscosity
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Official Methods of Analysis of
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Management, Educational Assessment, Information Retrieval +5
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Gels and gelling of globular proteins
Etsushiro Doi · Trends in Food Science & Technology · 1993 · 245 citations