The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder
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DOI: 10.3390/foods11172711
Abstract: The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained… read more here.
Keywords: phosphorylation microwave; egg white; effects phosphorylation; phosphorylation ... See more keywords