Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder

Published 2016 View Full Article

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Title
Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 3, Pages E665-E671
Publisher
Wiley
Online
2016-02-12
DOI
10.1111/1750-3841.13239
References
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