Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Hyun Woo Choi, Youngsang You, Seung Hwan Ham, Yaeji Choe, Sangeun Park, Jungwoo Hahn
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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