Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination
Author:
Affiliation:
1. Department of Animal Science National Chung Hsing University Taichung Taiwan
2. Sul Ross State Meat Lab. Sul Ross State University Alpine TX USA
Funder
Ministry of Science and Technology, Taiwan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13339
Reference46 articles.
1. Separation of ovotransferrin and ovomucoid from chicken egg white
2. Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions
3. Salt in food processing; usage and reduction: a review
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