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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.5 = no.177, 2004년, pp.728 - 732
김미라 (국민대학교 식품영양학과) , 임지영 (국민대학교 식품영양학과)
Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze...
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