How to increase the viscosity of egg white?
Started by fatemehriazi1, Dec 26 2016 07:12 AM
how can increase the viscosity of the white part of the egg(albumin) that suspension some things in it?
Best Regards
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Hiya,
What kind of business are you in? I currently work in the egg industry and this is a tricky question but depends on what you wish to do with the egg. Can you give me more information and I might be able to help?
IL
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