Effects of acid treatment on emulsifying properties and texture characteristics of hen egg yolk by osmosis during soaking in acidity solution
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 91 === Hen eggs were firstly separated into egg white and yolk and, then the egg yolk was homogenized and filled into inedible acetate cellulose casing. It was then soaked in 5 % of acetic acid, lactic acid and citric acid solutions, respectively for 24 hours. After ac...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/70796521267827267407 |