Effect of egg yolk on the textural, rheology and structural properties of egg gels
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DOI: 10.1016/j.jfoodeng.2018.10.024
Abstract: Abstract Egg gel is the combined gelation of egg white (EW) and egg yolk (EY); its properties depend on the fixed ratio of EW and EY in shell egg. This study investigated the gelation properties… read more here.
Keywords: effect egg; egg yolk; yolk textural; properties egg ... See more keywords