The Effects of Heat and High-Pressure Treatment on Foaming Properties of Egg White Proteins with Different pH Values

 




 

Wong, Yee Ling (2011) The Effects of Heat and High-Pressure Treatment on Foaming Properties of Egg White Proteins with Different pH Values. Final Year Project (Other), Tunku Abdul Rahman University College.

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Item Type: Final Year Project
Subjects: Science > Chemistry
Science > Natural history > Biology
Faculties: School of Arts and Science > Advance Diploma in Science (Chemistry & Biology)
Depositing User: Library Staff
Date Deposited: 04 Oct 2019 02:19
Last Modified: 24 Mar 2022 08:42
URI: https://eprints.tarc.edu.my/id/eprint/9568
 
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