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Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105887
Abstract: Abstract This study aimed to evaluate foams and meringues produced from preheated egg white protein (PH-EWP) in the presence of CaCl2 as compared to those from native egg white protein (native EWP). EWP solution was…
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Keywords:
egg white;
white protein;
ewp;
native ewp ... See more keywords