Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
Li, Teng ; Zhong, Qixin ; Wu, Tao
Food biophysics, 2022-03, Vol.17 (1), p.106-113 [Periódico revisado por pares]New York: Springer US
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