Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range

Author: Yoshino Kenji   Sakai Kentaro   Mizuha Yoko   Shimizuike Ayako   Yamamoto Shigeru  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.55, Iss.8, 2004-12, pp. : 635-640

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract