Rheology and structure of ovalbumin gels at low pH and low ionic strength

Author: Weijers M.   Sagis L.M.C.   Veerman C.   Sperber B.   van der Linden E.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.16, Iss.3, 2002-05, pp. : 269-276

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Abstract