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Effect of citric acid addition on functional properties of pasteurized liquid whole eggs
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rh...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884497/ https://ncbi.nlm.nih.gov/pubmed/33678882 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04613-0 |
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