NDLI: Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels

Content Provider	Scilit
Author	Li, H. Errington, A. D. Foegeding, E. A.
Copyright Year	1999
Description	Journal: Journal of food science
Ending Page	898
Starting Page	893
ISSN	2573508X
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1999.tb15935.x
Journal	Journal of food science
Issue Number	5
Volume Number	64
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Marine Engineering Egg White Whey Proteins
Content Type	Text
Resource Type	Article

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