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Autor:
Nagel Alves Costa, J. de Assis Cavalcante, E. R. Mangueira, C. C. de Souza, Aline Rocha, A.G. Barbosa de Lima, A. K. F. de Abreu
Publikováno v:
Advanced Structured Materials ISBN: 9783030478551
The duck egg is an ideal product to increase human nutrition because it has a large amount of protein and vitamins. This chapter focuses on the foam-mat drying technique applied to duck egg white and yolk. The aim is to obtain powder of these materia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::519fc1b068a705c2f560908b0c30a837
https://doi.org/10.1007/978-3-030-47856-8_3
https://doi.org/10.1007/978-3-030-47856-8_3
