Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH
| Autor: | Yao, Yao, Zhong, Yucheng, Li, Han, Liu, Tiantian, Wu, Na, Chen, Shuping, Xu, Lilan, Zhao, Yan, Tu, Yonggang |
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| Zdroj: | In Food Hydrocolloids September 2024 154 |
| Databáze: | ScienceDirect |
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