Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
- Gandhinagar: Indian Institute of Technology Gandhinagar, 2021
- 125 p. : ill. ; hb, 30 cm.
19210027 M.Tech Chemical Engineering Ovalbumin Emulsions Chicken Egg White Emulsion Destabilization Protein