Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties.

Citation

Juliano, P., Toldrág, M., Koutchma, T., Balasubramaniam, V.M., Clark, S., Mathews, J.W., Dunne, C.P., Saderland, G., and Barbosa-Cánovas, G.V. (2006). "Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties.", Journal of Food Science, 71(2), pp. E52-E61.

Publication date

2006-12-31