Improvement of functional properties of egg white protein through phosphorylation of by dry-heating in the presence of pyrophosphate.
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- イブラヒム ヒッシャムR
- 鹿児島大学
書誌事項
- タイトル
- Improvement of functional properties of egg white protein through phosphorylation of by dry-heating in the presence of pyrophosphate.
収録刊行物
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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