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Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles

Xiao-Na Guo1, Feng Gao1, Ke-Xue Zhu1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Food Chemistry
|June 23, 2020
PubMed

Keywords:
Fresh egg whiteOat noodlesProtein aggregationQuality

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