The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel - Concepedia

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Publication | Open Access

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

DOI Full Paper Access

131

Citations

45

References

2018

Year

Maissa Khemakhem, Hamadi Attia, Mohamed Ali Ayadi

Food Hydrocolloids

Biopolymer GelFood ColloidHydrocolloid GumsGelling PropertiesEgg White Gel

References

	Year	Citations

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