Effect of Protein Concentration on Properties of Heat-Induced Gels Prepared from Egg White, Yolk or Whole Egg
ZHOUChang-xu，JINHong-guo，XINYing-ying，PENGZeng-qi，XIONGXiong，WANGRong-rong，ZHANGYa-wei
FOOD SCIENCE . 2012, (9): 118 -121 .  DOI: 10.7506/spkx1002-6630-201209025