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KMID : 1007520060150030418
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Food Science and Biotechnology
2006 Volume.15 No. 3 p.418 ~ p.423
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Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
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Kim Jeong-Yeon
Kim Mi-Ra
Park Ki-Hwan
Shim Jae-Yong
Imm Jee-Young
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Abstract
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KEYWORD
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egg white powder, foaming, gelling, structure, unfolding
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Listed journal information
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