Cite
HARVARD Citation
Funaki, J. et al. (2017). Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels. Journal of food processing and preservation. 41 (1), p. n/a. [Online].
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Funaki, J. et al. (2017). Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels. Journal of food processing and preservation. 41 (1), p. n/a. [Online].