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Journal: Foods, 2021
Volume: 10
Number: 1326
1326
Article: Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)
Authors: by Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, Shu-Ling Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Chang-Wei Hsieh and Chih-Yao Hou
Link: https://www.mdpi.com/2304-8158/10/6/1326

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