ShareFunctional 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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Indexing
- Themes: Eggs and egg products
- Keywords: Egg white; Dessert; Rheology; Sucrose; Pastry; Egg; Foam; Cryoconcentration
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- Date : 1981
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- Date : 1981
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- Source: Dairy Rec. - vol. 82 - n. 8
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PHYSICAL AND CHEMICAL CHANGES OF EGG WHITE DURI...
- Author(s) : LOBZOV K. I., MUKOSEEVA Z. A.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 11
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