Impact of novel processing techniques on the functional properties of egg products and derivatives: a review
Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive protein...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89295/1/EGG.pdf |