Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control
Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made fr...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2024-10-01
|
| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
| Subjects: | |
| Online Access: | https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/49 |