Note. The Effect of a Commercial Extended Egg Albumen on the Microstructure of Icing

Food Science and Technology International

Volumn 8, Issue 2, 2002, Pages 109-115

  Buckman, J ^a   Viney, C ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

egg albumen; environmental scanning electron microscopy; hardness; icing; microstructure; polarized light microscopy; spherulite; toughness

Indexed keywords

CRACK PROPAGATION; CRYSTAL GROWTH; HARDNESS; MICROSTRUCTURE; MORPHOLOGY; NUCLEATION; SCANNING ELECTRON MICROSCOPY; TOUGHNESS;

ICING;

SUGAR (SUCROSE);

EID: 0036017793     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/108201302024587     Document Type: Article

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