Comparative study of egg white protein and egg alternatives used in an angel food cake system

Journal of Food Processing and Preservation

Volumn 34, Issue SUPPL. 2, 2010, Pages 411-425

  Abu Ghoush, Mahmoud ^a   Herald, Thomas J ^b   Aramouni, Fadi M ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b HASHEMITE UNIVERSITY   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; PISUM SATIVUM; ZEA MAYS;

EID: 77954148135     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00284.x     Document Type: Article

References (22)

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