Presentation Information
[3KGa06w132]Interactions between dry-heated and non-heated egg white proteins during heat-induced gelation
*HINATA NAKAMURA1, ANNA KATO2, SHOTA KOYAMA2, TOMOHARU UTSU3, KAZUHIRO ISOBE3 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co.)
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