On the Puffing of Meringue Prepared with Purified Ovalbumin and Conalbumin | NobleID

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On the Puffing of Meringue Prepared with Purified Ovalbumin and Conalbumin

Identifier:nobleid.org/w1/20260515/E112C4CD

Type:Journal Article

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Yuriko Ishikawa

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