Solubility of Proteins from Quail (Coturnix coturnix japonica) Egg White as Affected by Agitation Time, pH, and Salt Concentration

Publisher: Taylor & Francis Ltd

E-ISSN: 1532-2386|18|2|250-258

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.18, Iss.2, 2015-02, pp. : 250-258

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