Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta
Liyang Xie, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa, Kaustav Majumder, Changmou Xu, Yue Zhang
Topics & Concepts
Food scienceTexture (cosmology)Egg whiteRheologyGlutenChemistryMaterials scienceComposite materialComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications