Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw

✍ Scribed by C.W. DILL; J. BROUGH; E.S. ALFORD; F.A. GARDNER; R.L. EDWARDS; R.L. RICHTER; K.C. DIEHL

• Book ID: 108817082
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 660 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb05377.x