Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White
Foam is a colloidal system in which air bubbles are scattered in solid or liquid medium. Considering the importance of overrun and stability in pasteurized egg white foam in the food industry and due to limited number of researches on the pasteurized egg white foam, the aim of this study was to inve...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-11-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68432_10d1b8eb1f748081e540d98f2c89e1ca.pdf |