Ovomucin from hen egg white shows weak gel properties

Jianping Wu

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Ovomucin from hen egg white shows weak gel properties

Jianping Wu ¹

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Jianping Wu. Ovomucin from hen egg white shows weak gel properties. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/ovomucin-from-hen-egg-white-shows-weak-gel-properties?lang=en>. Acesso em: 09 Out. 2026. Copy citation

Jianping Wu, 2022, Ovomucin from hen egg white shows weak gel properties. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/ovomucin-from-hen-egg-white-shows-weak-gel-properties?lang=en>. Copy citation

Jianping Wu. (2022, May). Ovomucin from hen egg white shows weak gel properties. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jianping Wu, Ovomucin from hen egg white shows weak gel properties. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/ovomucin-from-hen-egg-white-shows-weak-gel-properties?lang=en Copy citation

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¹ Agricultural, Food & Nutritional Science / University of Alberta

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Food Processing

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