Gelation of egg white proteins as affected by combined heating and freezing

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages 963-966

  Xu, Jinquan ^a   Shimoyamada, Makoto ^a   Watanabe, Kenji ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

Egg white protein; Freezing; Gelation; Heating

Indexed keywords

EID: 0030706132     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15016.x     Document Type: Article

References (17)

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