We thank the four companies, IGRECA, ORAVI, EPI-BRETAGNE, 3-Vallées, for providing egg-white powders and for doing the whipping analyses. We gratefully acknowledge financial assistance from Pôrle Agronomique Ouest (PAO) and from the Conseils Régionaux de Bretagne and Pays de la Loire.
Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 377–381, March 1997
How to Cite
BANIEL, A., FAINS, A. and POPINEAU, Y. (1997), Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping. Journal of Food Science, 62: 377–381. doi: 10.1111/j.1365-2621.1997.tb04005.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 4/11/96; revised 8/25/96; accepted 10/22/96.
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