Rheology and texture of hen's egg protein heat-set gels as...

Food Hydrocolloids 2007 Vol. 21; Iss. 2

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston
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Volume:
21
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2006.03.015
File:
PDF, 320 KB
english, 2007
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