Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders-Reference-Cited by-同舟云学术

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Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders

Published:2012-05 Issue:1 Volume:132 Page:373-384
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rao Qinchun,Labuza Theodore P.

Funder

American Egg Board

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference71 articles.

1. Caking phenomena in amorphous food powders;Aguilera;Trends in Food Science & Technology,1995

2. Effect of water-content on the glass-transition and caking of fish-protein hydrolyzates;Aguilera;Biotechnology Progress,1993

3. AOAC official methods 968.06,2007

4. American Egg Board. (2004). EGGSolutions – The complete reference for egg products. Retrieved June 8, 2010, from .

5. American Egg Board. (2006). Egg products reference guide. Retrieved June 8, 2010, from .

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