Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability
ABSTRACT: 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 thi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-09-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121003965 |