Presentation Information

10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3KEa08]The Factors for hardening of heated egg-white gel immersed in mayonnaise

*Saori Mizumoto¹, Ayumi Furuta², Takashi Okazaki¹ (1. Sanyo Women's College, 2. Prefectural University of Hiroshima)

heated egg-white gel,hardening,mayonnaise,pH,NaCl

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