¥¡¼¥ï¡¼¥É:gelation ¤Î¸¡º÷·ë²Ì
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2E05-10
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2021/03/19 11:00
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Contribution of ovalbumin and other proteins on the gelation of egg white
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¡ûShota KOYAMA1,2, Yoshimasa TSUJII2,3, Katsumi TAKANO3, Akihiro HANDA2,4
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1Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2Kewpie Res. Div. Egg Innov., Tokyo Univ. Agric., 3Fac. Appl. Biosci., Tokyo Univ. Agric., 4Kewpie Corp.