The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

Journal of the Science of Food and Agriculture

Volumn 84, Issue 9, 2004, Pages 1039-1048

  Hammershøj, Marianne ^a   Peters, Lars V ^b   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Sanovo Foods A S   (Denmark)

Author keywords

Drying; Egg albumen; Foam; Gel; Powder; Processing; Rheology; Texture

Indexed keywords

EID: 3042725391     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1772     Document Type: Article

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