Foaming properties of egg yolk low density lipoprotein and ovalbumin.

• 1 January 1986
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 33  (12) , 854-858
• https://doi.org/10.3136/nskkk1962.33.12_854

Abstract

Keywords

• LIPOPROTEIN
• FOAMING PROPERTIES
• EGG YOLK
• YOLK LOW
• OVALBUMIN
• DENSITY