Influence of water activity and dry-heating time on egg...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 12

Influence of water activity and dry-heating time on egg white powder quality

Pérez-Reyes, Marco E., Tang, Juming, Barbosa-Cánovas, Gustavo V., Zhu, Mei-Jun
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110717
Date:
December, 2020
File:
PDF, 325 KB
2020
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