Effect of high pressure on rheological characteristics of liquid egg

LWT

Volumn 36, Issue 5, 2003, Pages 517-524

  Ahmed, Jasim ^a,b   Ramaswamy, H S ^a   Alli, I ^a   Ngadi, M ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Albumen; Electrophoresis; High pressure; Thixotropy; Whole liquid egg; Yolk

Indexed keywords

EID: 0037810700     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00050-1     Document Type: Article

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