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Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:447-450
Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f460a1c84dc078540c0576bca4b7f66
https://doi.org/10.1271/bbb.58.447
https://doi.org/10.1271/bbb.58.447
