Optimization of dry heat treatment of egg white in relation...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 2

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, V. Lechevalier, J. Legrand
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2008.09.013
File:
PDF, 394 KB
english, 2009
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