[P19～28]肉・魚介・卵・豆腐

[P-20] Comparison of Functional Properties of thin albumen and thick albumen

*Hiroyuki Shidara¹, Akiko Koizumi², Machiko Mineki² (1.Kewpie Corporation R&D division, 2.Tokyo Kasei Univ.)

Keywords:Egg white, Function, Stracture