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Volumn 96, Issue 13, 2016, Pages 4423-4431
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Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity
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Author keywords
colour, storage; freeze dried egg white; gelling properties; relative humidity; temperature
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Indexed keywords
EGG WHITE;
GEL;
PROTEIN AGGREGATE;
PROTEIN INTAKE;
WATER;
ADVERSE EFFECTS;
ANALYSIS;
CHEMISTRY;
COLOR;
COMPARATIVE STUDY;
ECONOMICS;
FOOD QUALITY;
FOOD STORAGE;
FREEZE DRYING;
GEL;
GLYCATION;
HARDNESS;
HEAT;
HUMIDITY;
PHYSICAL PHENOMENA;
PRESERVED FOOD;
PROCEDURES;
PROTEIN CONFORMATION;
PROTEIN DENATURATION;
PROTEIN INTAKE;
THAILAND;
TRANSITION TEMPERATURE;
COLOR;
EGG PROTEINS, DIETARY;
EGG WHITE;
FOOD QUALITY;
FOOD STORAGE;
FOOD, PRESERVED;
FREEZE DRYING;
GELS;
HARDNESS;
HOT TEMPERATURE;
HUMIDITY;
MAILLARD REACTION;
PHYSICAL PHENOMENA;
PROTEIN AGGREGATES;
PROTEIN CONFORMATION;
PROTEIN DENATURATION;
THAILAND;
TRANSITION TEMPERATURE;
WATER;
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EID: 84982156268
PISSN: None
EISSN: 10970010
Source Type: Journal
DOI: 10.1002/jsfa.7653 Document Type: Article |
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Times cited : (24)
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References (33)
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