Effects of sodium chloride and other salts on the properties of diluted egg white sols and gels

Food Science and Technology Research

Volumn 13, Issue 2, 2007, Pages 173-177

  Ichikawa, Tomoko ^a   Shimomura, Michiko ^a  

^a OTSUMA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Breaking strength; Egg white sols; Gel; Salt; Syneresis; Thermal analysis

Indexed keywords

EID: 34250865218     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.173     Document Type: Article

References (10)

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