Concepedia

Publication | Open Access

Structure and rheological properties of acid-induced egg white protein gels

DOIFull Paper Access

104

Citations

39

References

2005

Year

Mireille Weijers, Fred van de Velde, Ann Stijnman, Anne van de Pijpekamp, Ronald W. Visschers
Food Hydrocolloids

References

YearCitations

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