Duan, Xiang <br/><br/>
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins.  [electronic resource] 

 -  Food chemistry  Aug 2017 
 - 243-248 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.02.005  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Egg Proteins--chemistry<br/>Freezing