Effect of Stabiliser on the Textural Property of Egg Curd Prepared From Liquid Egg White
TANG Honggang, GUO Shichun, YANG Huijuan, XIAO Chaogeng, LU Wenjing, CHEN Di, CHEN Lihong
Journal of Nuclear Agricultural Sciences . 2020, (2): 307 -314 .  DOI: 10.11869/j.issn.100-8551.2020.02.0307

Founded in 1987
Superintendent: Ministry of Agriculture and Rural Affairs, PRC
Sponsored by: Chinese Society of Nuclear Agricultural Sciences;Institute of Food Science and Technology CAAS
ISSN：1000-8551
CN 11-2265/S
Copyright © Journal of Nuclear Agricultural Sciences
Address：No.2 of Yuan Ming Yuan Western Road, Haidian District, Beijing, China
Institute of Agro-Products Processing Science&Technology, Chinese Academy of Agricultural Sciences
Post Code：100193
Web Address：http://www.hnxb.org.cn
E-mail：henongxuebao@126.com
Tel：010-62815961
Visited
    Total visitors:
    Visitors of today:
    Now online: