Effect of pH during the dry heating on the gelling properties of egg white proteins

Food Research International

Volumn 29, Issue 2, 1996, Pages 155-161

  Mine, Yoshinori ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

aggregation; dry heating; egg white; gelation; pH

Indexed keywords

EID: 0030093169     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00008-7     Document Type: Article

References (16)

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