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Effect of infectious bronchitis on the structure and composition of egg albumen

โœ Scribed by E. J. Butler; M. J. Curtis; A. W. Pearson; J. S. McDougall

Publisher
John Wiley and Sons
Year
1972
Tongue
English
Weight
676 KB
Volume
23
Category
Article
ISSN
0022-5142

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## Abstract The effects of three varieties of instant green tea (from China, Japan and Kenya) on the foaming and thermal properties of 1% (w/v) egg albumen and the gelation properties of 5 and 15% (w/v) egg albumen were investigated. All varieties produced similar effects on the foaming and gelatio