IMPACT OF CITRIC ACID AND HEAT TREATMENT ON RHEOLOGICAL PROPRIETIES OF WHOLE LIQUID EGG
Emna Ayari*, Csaba Nemeth, Noori Khabat, Pintér Richàrd,
Adrienn Tóth, László Friedrich

Key words: Citric Acid, Whole Egg, Viscosity.

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Journal of Hygienic Engineering and Design