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Effect of food additives on egg yolk gelation induced by freezing

Monica Primacella1, Tao Fei1, Nuria Acevedo1

  • 1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.

Food Chemistry
|May 23, 2018
PubMed

Keywords:
Egg protein hydrolysatesEgg yolkFreezingGelationGelation inhibition

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