Foaming properties of egg yolk low density lipoprotein and ovalbumin.
Authors:
- Hiroko AwazuharaHAHiroko Awazuhara
- Ryo NakamuraRNRyo Nakamura
- 1 January 1986
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 33 (12) , 854-858