ShareTexture and microstructure of frozen-thawed egg tofu.
Author(s) : LEE R. L., CHANG H. S.
Type of article: Article
Summary
Effects of temperatures of -18 and -40 deg C on the properties of this egg product (egg, water, sodium chloride and sucrose): water content, water-holding capacity, firmness, organoleptic properties and structure revealed by scanning electron microscopy.
Details
- Original title: Texture and microstructure of frozen-thawed egg tofu.
- Record ID : 1994-0396
- Languages: English
- Source: Taiwan Sugar - vol. 39 - n. 4
- Publication date: 1992
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Indexing
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