Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing

  • Kumeno K
  • Kurimoto K
  • Nakahama N
  • et al.
N/ACitations
Citations of this article
3Readers
Mendeley users who have this article in their library.
Get full text

Cite

CITATION STYLE

APA

Kumeno, K., Kurimoto, K., Nakahama, N., & Watanabe, M. (1994). Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing. Bioscience, Biotechnology, and Biochemistry, 58(3), 447–450. https://doi.org/10.1271/bbb.58.447

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free