Gelling properties of duck albumen powder as affected by desugarization and drying conditions
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla Thailand
2. Department of Food Technology, Faculty of Food Technology; Vinh Long University of Technology Education; Vinh Long Vietnam
Funder
Prince of Songkla University
Office of the Higher Education Commission
Higher Education Research Promotion
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12339/fullpdf
Reference28 articles.
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2. Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish;Chandra;International Journal of Food Properties,2015
3. Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification;Chuaychan;Drying Technology,2017
4. Technological evaluation of dried egg white prepared by different techniques;Darwish;Molecular Nutrition & Food Research,1978
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