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Functional and physicochemical properties of whole egg powder: effect of spray drying conditions
Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot sca...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551060/ https://ncbi.nlm.nih.gov/pubmed/23572728 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0159-1 |
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