Publication | Closed Access
Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition
32
Citations
32
References
2020
Year
Food ChemistryMaterials ScienceMicrostructural PropertiesEngineeringMechanical PropertiesIntermolecular ForcesFunctional PropertyFood StructureCalcium AluminateSoft MatterBiophysicsPreserved Egg
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