Effects of Additives and Heating Treatments on Thick Omelet Qualities
碩士 === 國立臺灣大學 === 畜產學研究所 === 89 === Liquid egg exhibited no plasticity during heating process, because proteins immediately denatured and solidified after boiling or shallow frying. The purpose of this experiment was to make thick omelets using liquid egg mixed with texture stabilizers, a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73202805236920444041 |