1. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 6. Foaming ability of whole eggs and yolks with corn syrup solids and albumin;Zabik;Food Technol (Champaign),1969
2. Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 4. Emulsifying properties at three pH levels;Zabik;Food Technol (Champaign),1969
3. Cream puffs prepared with frozen, foam-spray-dried, freeze-dried, and spray-dried eggs;Funk;Cereal Chem,1970
4. Studies on spray-dried, foam-mat-dried and freeze-dried whole egg powders: changes in the nutritive qualities on storage;Satyanarayana-Rao;Nutr Rep Int,1987
5. Effect of drying regimes on properties of dried egg;Petrova;Mjasnaja Industrija SSSR,1986