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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...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2020
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| Subjects: | |
| Online Access: | 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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