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

标题
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 108, Issue 3, Pages 453-462
出版商
Elsevier BV
发表日期
2011-09-07
DOI
10.1016/j.jfoodeng.2011.08.021

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