Firmness of Heat Induced Albumen Coagulum-Reference-Cited by-同舟云学术

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Firmness of Heat Induced Albumen Coagulum

Published:1980-06 Issue:6 Volume:59 Page:1229-1236
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BEVERIDGE T.,ARNTFIELD S.,KO S.,CHUNG J.K.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/59/6/1229/4380749/poultrysci59-1229.pdf

Reference25 articles.

1. Arntfield, S. D., 1977. Factors affecting thickening and gelation of rapeseed flour and protein isolates. M.Sc. thesis, McGill University.

2. The role of pH in cake baking;Ash;Bakers' Dig.,1973

3. Official methods of analysis;Association of Official Agricultural Chemists,1960

4. Official methods of analysis;Association of Official Agricultural Chemists,1965

5. Functional properties in foods in egg science and technology;Baldwin,1973

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2. Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White;Food Science and Technology Research;2020

3. Modified atmosphere packaging of eggs: Effects on the functional properties of albumen;Food Packaging and Shelf Life;2019-12

4. Effects of selenium feed supplements on functional properties of eggs;Journal of Food Science and Technology;2019-08-16

5. References;Confectionery and Chocolate Engineering;2016-11-29

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