Egg albumen is preferred over egg yolk as an ingredient in meat products for its gelling ability owing to its lower lipid content as well as being colorless and milder in flavor.
by Webmaster | Oct 4, 2021 | 0 comments
Egg albumen is preferred over egg yolk as an ingredient in meat products for its gelling ability owing to its lower lipid content as well as being colorless and milder in flavor.
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