This research was in part supported by an American Egg Board Fellowship to authbr Gossett.
Selected Rheological Properties of pH-Adjusted or Succinylated Egg Albumen
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1395–1399, September 1983
How to Cite
GOSSETT, P. W., RIZVI, S. S. H. and BAKER, R. C. (1983), Selected Rheological Properties of pH-Adjusted or Succinylated Egg Albumen. Journal of Food Science, 48: 1395–1399. doi: 10.1111/j.1365-2621.1983.tb03500.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/12/82; revised 5/2/83; accepted 5/6/83
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