Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
Conference information

[3Ja] Processing, Manufacturing technology
Effect of egg white, eggshell membrane and pea peptide addition on the dry heat denaturation behavior of egg white protein
*Misato HoraiShota KoyamaDaisuke KodamaAkihiro HandaYoshimasa Tsujii
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 374-

Details
Abstract
[in Japanese]
Content from these authors
© 2024 Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top