RESPONSE SURFACE ANALYSIS OF EGG WHITE GELLING PROPERTIES IN A MEAT LOAF ANALOG
- 1 October 1980
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 4 (4) , 227-239
- https://doi.org/10.1111/j.1745-4530.1980.tb00634.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Thermal coagulation of egg albuminJournal of Agricultural and Food Chemistry, 1980
- TEXTURE‐STRUCTURE RELATIONSHIPS IN HEAT‐INDUCED SOY PROTEIN GELSJournal of Texture Studies, 1980
- CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIESJournal of Food Science, 1979
- Effects of Microwaves on Egg White. I. Characteristics of CoagulationJournal of Food Science, 1967
- Factors Affecting Heat Coagulation of Egg WhitePoultry Science, 1963