Some Factors Affecting Weepage of Baked Spinach Soufflés
Open Access
- 1 July 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (4) , 1467-1472
- https://doi.org/10.3382/ps.0551467
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- SOME FACTORS AFFECTING GELATION OF FROZEN EGG YOLKa, bJournal of Milk and Food Technology, 1954
- Lipovitellin. 2. The influence of water on the stability of lipovitellin and the effects of freezing and of dryingBiochemical Journal, 1952
- PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION1Journal of Food Science, 1951
- Lecitho-Protein The Emulsifying Ingredient in Egg YolkIndustrial & Engineering Chemistry, 1935