Influence of pH and salts on egg white gelation

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 608-614

  Croguennec, T ^a   Nau, F ^a   Brule G ^a  

^a Laboratoire de Mathematique Appliquees   (France)

Author keywords

Egg white; Gelation; Ionic strength; PH; Salts

Indexed keywords

EID: 0036219272     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10646.x     Document Type: Article

References (30)

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