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Improving foaming properties of yolk-contaminated egg albumen by basic soy protein /

Wang, Guang

Improving foaming properties of yolk-contaminated egg albumen by basic soy protein / Guang Wang and Tong Wang

YI2010 M02

Egg white albumen

Subjects--Topical Terms:
EGGS--IF

Call Number: IF 35 (223)

Source: Journal of Food Science 74 (8) 2009 : C581-587 0022-1147

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