Effect of preheating on the heat-induced liquid egg white gel properties

KOYAMA SHOTA; OKA DAIKI; TSUJII YOSHIMASA; HANDA AKIHIRO; TAKANO KATSUMI

Art

J-GLOBAL ID：202002219493121680 Reference number：20A2495455

Effect of preheating on the heat-induced liquid egg white gel properties

液卵白の予備加熱処理が加熱ゲルの特性に及ぼす影響

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=20A2495455&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=20A2495455&from=J-GLOBAL&jstjournalNo=U0356A") }}

Author (5)： , , , ,
Material：
Volume： 2020 Page： ROMBUNNO.3A01a03 (WEB ONLY) Publication year： Mar. 05, 2020
JST Material Number： U0356A ISSN： 2186-7976 Document type： Proceedings
Article type：短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)

, , , , , , , , ,
,

Author keywords (3)： , ,

Eggs and egg products , Food quality , Food heating

, , ,

Return to Previous Page