Varietal differences in gelatin, egg albumin, and casein in relation to sorption-desorption hysteresis with water.
D002364:Caseins; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005780:Gelatin; D010047:Ovalbumin; D014867:Water
D002364:Caseins; D014867:Water; D005780:Gelatin; D010047:Ovalbumin