TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG-WHITE GELS

被引：71
|
作者：
WOODWARD, SA [1 ]
COTTERILL, OJ [1 ]
机构：
[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb11123.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：333 / 339
页数：7
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