Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M. Abker, Zhijun Xia, Gan Hu, Xiaowen Fu, Xiaowen Fu, Yixin Zhang, Yongguo Jin, Meihu Ma, Xing Fu, Xing Fu
Topics & Concepts
Steamed breadFood scienceChemistryFourier transform infrared spectroscopyLightnessScanning electron microscopeEgg whiteIngredientAbsorption of waterMaterials scienceChemical engineeringComposite materialOpticsEngineeringPhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications