Influence of thermal processing on the rheology of egg albumen gels;Influencia del procesado térmico sobre la reología de geles de albumen de huevo

Afinidad

Volumn 67, Issue 545, 2010, Pages 28-32

  Aguilar, J M ^a   Jaramillo, A ^a   Cordobes F ^a   Guerrero, A ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Egg albumen; Linear viscoelasticity; Protein gels; Rheology

Indexed keywords

EID: 79957616979     PISSN: 00019704     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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