Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken
Author:
Affiliation:
1. Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, Karnataka, India
Funder
CSIR-Central Food Technological Research Institute, Mysore
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1466320
Reference32 articles.
1. An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health
2. Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders
3. American Journal of Experimental Agriculture
4. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
5. Physicochemical and Functional Properties of Dehydrated Japanese Quail (<i>Coturnix japonica</i>) Egg White
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