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Characterization of four thermogelled egg yolk varieties based on moisture and protein content
There are obvious differences between egg yolks of different varieties. Additionally, boiled eggs, which are widely liked and consumed globally, are nutrient rich. However, they absorb water in the esophagus during swallowing, and this result in an uncomfortable sensation. Here, we determined the mo...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9984682/ https://www.ncbi.nlm.nih.gov/pubmed/36805146 http://dx.doi.org/10.1016/j.psj.2023.102499 |