搜索结果: 1-1 共查到“食品科学技术基础学科 insolubilization”相关记录1条 . 查询时间(0.046 秒)
A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
insolubilization ovomucoid egg white
2009/6/18
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...