Rheological, surface and colorimetric properties of egg albumen gel affected by pH

International Journal of Food Properties

Volumn 2, Issue 2, 1999, Pages 101-111

  Chang, Yeong Il ^a   Chen, T C ^a   Lee, Gyu Hee ^a   Chang, Kyu Seob ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b Chungnam National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000735572     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942919909524594     Document Type: Article

References (33)

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