Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2010
Session ID : 1B-a2
Conference information

Host: The Japan Society of Cookery Science

Oral Presentation
Improving the physical quality of egg white gels with proteases
*Sachie Abe, Tomiko Asakura, Wakako Eto, Mizuho Nishinoaki, Kiyoshi Toko, Keiko Abe, Junko Funaki
Author information
Keywords: egg white, ovalbumin, gel, protease, texture
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2010 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top