SEPARATION OF THE N/CH MIXTURE THROUGH HYDRATE FORMATION IN ORDERED MESOPOROUS CARBON




Periodic cooking of eggs

Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures.Separation or a compromise temperature to the detriment of food safety Bakery or taste preference are the options.In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using

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