Improving foaming properties of yolk-contaminated egg albumend by basic soy protein
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 8 (2009), p. C581-C587 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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