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Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).

Die Nahrung Pub Date : 1998-08-01 DOI:10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i
N Matsudomi
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添加硫酸葡聚糖制备蛋清热致透明凝胶的特性及蛋白-多糖相互作用(短通信)。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Die Nahrung
Die Nahrung
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