Chemical composition, physical properties and microstructure of pidan white as affected by different divalent and monovalent cations

Journal of Food Biochemistry

Volumn 35, Issue 5, 2011, Pages 1528-1537

  Ganasen, Palanivel ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AGING TIME; ALTERNATIVE PROCESS; BROWN COLOR; CHEMICAL COMPOSITIONS; COMMERCIAL PROCESS; DEGREE OF AGGREGATION; EGG WHITE; MICROSCOPIC STUDY; MONOVALENT CATIONS; PROPERTIES AND MICROSTRUCTURES; SAFETY CONCERNS; TRANSMISSION ELECTRON;

CALCIUM CHLORIDE; GELS; HARDNESS; HEAVY METALS; LEAD OXIDE; MICROSTRUCTURE; PHYSICAL PROPERTIES; PICKLING;

POSITIVE IONS;

EID: 80052712541     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00475.x     Document Type: Article

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