Effect of modified egg white powder on the properties of angel cakes-Reference-Cited by-同舟云学术

Effect of modified egg white powder on the properties of angel cakes

Published:2022-08 Issue: Volume:326 Page:111012
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tang Tingting,Wu Shaofu,Tang Shuaishuai,Xiao Nanhai,Wu Leiyan,Tu Yonggang,Xu Mingsheng

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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5. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality;Berry;J. Food Sci.,2009

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