Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Published 2011 View Full Article

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Title
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 108, Issue 3, Pages 453-462
Publisher
Elsevier BV
Online
2011-09-07
DOI
10.1016/j.jfoodeng.2011.08.021

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