The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder
Egg plays an important role in the food processing due to the high nutritional value,functional properties and participation in nonenzymatic browning reactions to enhance the aroma Egg plays an important role in the food processing due to the high nutritional value, functional properties and partici...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2023-08-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_169117_29d00329eb426e4f244b8a49d65b7bbd.pdf |