Effects of different drying methods on protein gel properties and structure of egg white powder

doi:10.13995/j.cnki.11-1802/ts.021099

DAI Xiaoning, LIU Lili, CHEN Ke, LI Yuanyuan, HAO Weiming, YANG Xiaopan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (19) : 112-118.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (19) : 112-118. DOI: 10.13995/j.cnki.11-1802/ts.021099

Production and scientific research application

Effects of different drying methods on protein gel properties and structure of egg white powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(19): 112-118 https://doi.org/10.13995/j.cnki.11-1802/ts.021099

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