Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

Published 2019 View Full Article

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Title
Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities
Authors
Keywords
Egg white, Lactic acid fermentation, Structural characterization, Foaming activity
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105507
Publisher
Elsevier BV
Online
2019-11-12
DOI
10.1016/j.foodhyd.2019.105507

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