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EFFECTS OF ADDING 2% FREEZE‐DRIED EGG WHITE TO BATTERS OF ANGEL FOOD CAKES MADE WITH WHITE CONTAINING EGG YOLK
Author(s) -
SAUTER E. A.,
MONTOURE J. E.
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb00578.x
Subject(s) - yolk , bacteriology , white (mutation) , egg white , library science , food science , chemistry , biology , computer science , biochemistry , genetics , bacteria , gene