Functional properties of freeze-concentrated egg white foam and its applications for food processing.

Author(s) : KUMENO K., KURIMOTO K., NAKAHAMA N., WATANABE M.

Type of article: Article

Details

  • Original title: Functional properties of freeze-concentrated egg white foam and its applications for food processing.
  • Record ID : 1995-1696
  • Languages: English
  • Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 3
  • Publication date: 1994

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