| 摘要 |
Coagulated egg-white foodstuffs comprising coagulated egg-white, a water-combinable material, a viscosity increasing agent, a starch hydrolyzate. These foodstuffs exhibit little or no water separation with no occurrence of a significant increase in hardness when they are thawed after storage thereof in a frozen state, and at the same time, the thawed foodstuffs have excellent palatability. |
