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Evaluation of the stability of whipped egg white

Authors :
A. Suhajda
D. Radványi
Cs. Németh
J. Barta
R. Juhász
Cs. Balla
Source :
Czech Journal of Food Sciences. 30:412-420
Publication Year :
2012
Publisher :
Czech Academy of Agricultural Sciences, 2012.

Subjects

Subjects :
Sucrose
food and beverages
Fructose
04 agricultural and veterinary sciences
Egg albumen
Raw material
040401 food science
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
embryonic structures
Food science
Food Science
Egg white

Details

ISSN :
18059317 and 12121800
Volume :
30
Database :
OpenAIRE
Journal :
Czech Journal of Food Sciences
Accession number :
edsair.doi...........9b1ac5142aea4a5552d3d2dd688031c7
Full Text :
https://doi.org/10.17221/258/2011-cjfs
Full Text Access
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