Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents
The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties. This study aimed to investigate the effect of anti-caking agent addition (maltodextrin and tricalcium phosphate) on the quality and functiona...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2023-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5576 |