Rheological and structural properties of ovomucin from chicken eggs with different interior quality

Published 2019 View Full Article

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Title
Rheological and structural properties of ovomucin from chicken eggs with different interior quality
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages 105393
Publisher
Elsevier BV
Online
2019-09-27
DOI
10.1016/j.foodhyd.2019.105393

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