Journal ArticleOPEN ACCESS

Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing

  • Kumeno K
  • Kurimoto K
  • Nakahama N
  • et al.
Bioscience, Biotechnology, and Biochemistry (1994) 58(3) 447-450
DOI: 10.1271/bbb.58.447
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Kumeno, K., Kurimoto, K., Nakahama, N., & Watanabe, M. (1994). Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing. Bioscience, Biotechnology, and Biochemistry, 58(3), 447–450. https://doi.org/10.1271/bbb.58.447

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