Eggs

Bakery Products Science and Technology: Second Edition

Volumn 9781119967156, Issue , 2014, Pages 243-258

  Kiosseoglou, Vassilios ^a   Paraskevopoulou, Adamantini ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bakery products; Composition; Egg white; Egg yolk; Emulsifying ability; Foaming ability; Functionality; Gelation ability; Surface activity

Indexed keywords

BAKERY PRODUCTS; EMULSIFICATION;

CHICKEN EGGS; EGG WHITE; EGG YOLKS; EMULSIFYING ABILITY; FOAMING ABILITY; FOOD MATERIALS; FUNCTIONALITY; GELATION ABILITY; SALAD DRESSINGS; SURFACE ACTIVITIES;

GELATION;

EID: 84927794897     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118792001.ch13     Document Type: Chapter

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