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Qualitative parameters of protein gels from albumen base
The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 °C. The highest...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
HACCP Consulting
2019-03-01
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| Colecção: | Potravinarstvo |
| Assuntos: | |
| Acesso em linha: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049 |
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