Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1280–1283, September 1990
How to Cite
KATO, A., IBRAHIM, H. R., WATANABE, H., HONMA, K. and KOBAYASHI, K. (1990), Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State. Journal of Food Science, 55: 1280–1283. doi: 10.1111/j.1365-2621.1990.tb03916.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/8/89; revised 12/2/89; accepted 3/6/90.
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