Effect of moderate spray drying conditions on functionality of dried egg white and whole egg

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Ayadi, M A ^a   Khemakhem, M ^a   Belgith, H ^b   Attia, H ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

Author keywords

Egg; Foaming; Gelling and emulsifying properties; Spray drying

Indexed keywords

EGG WHITE;

ARTICLE; CHEMISTRY; DESICCATION; DRUG STABILITY; EMULSION; FOOD HANDLING; INSTRUMENTATION; METHODOLOGY; OOCYTE; PHYSICAL CHEMISTRY;

CHEMISTRY, PHYSICAL; DESICCATION; DRUG STABILITY; EGG WHITE; EMULSIONS; FOOD HANDLING; OVUM;

EID: 48749121188     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00811.x     Document Type: Article

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