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Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability
Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study wa...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348587/ https://www.ncbi.nlm.nih.gov/pubmed/34343905 http://dx.doi.org/10.1016/j.psj.2021.101373 |