Development of a cottage industry for dehydrating whole egg

Journal of Food Science and Technology

Volumn 38, Issue 2, 2001, Pages 158-160

  Parihar, P ^a   Mandhyan, B L ^a   Agrawal, Ravi ^a  

^a Jawaharlal Nehru Krishi Vishwa Vidyalaya   (India)

Author keywords

Flakes; Foaming; Granules; Omelette

Indexed keywords

EID: 0035267349     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. AOAC (1965) Official methods of Analysis, 7th edn. Association of Official Analytical Chemists, Washington DC
2. BIS 6273 (1972) Guide for sensory evaluation of foods. Optimum requirement. Part. I. Bureau of Indian Standards, Manak Bhavan. New Delhi
3. Harold E (1971) In : Modern Food Analysis. Leslie, HF, Harry JF, (eds) Springer-Verlang New York p 292
4. Parihar P, Agrawal R, Jain DK, Mandhyan BL (1997) Status Report on Dehydration of Eggs. PHT/CAE/Publ. 1