Effect of NaCl on the Functional and Physicochemical Properties of Egg White and Egg Yolk in Different Ratios of Egg White and Egg Yolk in Compound Egg Solution
Egg liquid products were important raw materials in food processing and were widely used in baking, meat products, pasta products and other fields. To investigate the effects of NaCl on the functional and physicochemical properties of compounded egg liquids with different egg white-yolk ratios, this...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Colección: | Shipin gongye ke-ji |
| Materias: | |
| Acceso en línea: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120113 |
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