Improvement of functional properties of egg white protein through phosphorylation of by dry-heating in the presence of pyrophosphate.
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- IBRAHIM Hisham R.
- Kagoshima University, Faculty of Agriculture, Associate professor
Bibliographic Information
- Title
- Improvement of functional properties of egg white protein through phosphorylation of by dry-heating in the presence of pyrophosphate.
- Author
- C, -P.Li, H.R.Ibrahim, Y.Sugimoto, H.Hatta, T.Aoki
Journal
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- Journal of Agricultural and Food Chemimstry 52
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Journal of Agricultural and Food Chemimstry 52 5752-5758, 2004
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Details 詳細情報について
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- CRID
- 1010000781786931972
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- Article Type
- journal article
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- Data Source
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- KAKEN