Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
作者： Ya-Fei Liu , Indrawati Oey , Phil Bremer , Alan Carne , Pat Silcock
DOI: 10.1016/J.FOODRES.2016.12.005
关键词:
摘要: … The use of OdEW for beverage production, however, is challenging as food processing and preservation steps such as pH adjustment and thermal treatment can result in the egg white …
sci-hub.se 参考文章(38)
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