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., et Barbosa-Cánovas, G.V. (2006). « Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties. », Journal of Food Science, 71(2), p. E52-E61.
Date de publication
2006-12-31