Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders
Locally available complementary foods are high in carbohydrates and little protein, made of cereal or starchy root crops. The purpose of this study to optimize spray drying conditions for egg yolk powder and evaluate the effect of incorporating egg yolk powder into plant-based complementary foods on...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-12-01
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| Serie: | Food Chemistry Advances |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772753X25002205 |
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