Texture and water retention improvement in high-pressure thermally treated scrambled egg patties / Pablo Juliano ...[et al.]
Call Number: IF 35 (169) Material type:
ArticleSubject(s): EGGS -- IFOnline resources: Click here to access online
In:
Journal of Food Science 71 (2) 2006 : E52-E61
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YE2007 M05 D01
Syneresis
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