# Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

> Research article (LWT, 2020) · cited 36× · AI/ML

**Wikidata**: [openalex:W3000615698](https://www.wikidata.org/wiki/openalex:W3000615698)  
**Source**: https://4ort.xyz/entity/utilization-of-egg-white-solids-to-improve-the-texture-and-cooking-quality-of-cooked-and-frozen-pasta