Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition
Authors:
- Farhad AlaviFAFarhad Alavi
- Zahra Emam-DjomehZEZahra Emam-Djomeh
- Shima MomenSMShima Momen
- Elnaz HosseiniEHElnaz Hosseini
- Ali Akbar Moosavi-MovahediAMAli Akbar Moosavi-Movahedi
- 1 February 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 99
Abstract
No abstract availableFunding Information
- University of Tehran
- UNESCO
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