EGG WHITE DEHYDRATION BY ATOMIZATION

Autor: Thiago Luís Magnani Grassi, Marcelo Tacconi de Siqueira Marcos, Jefferson Felipe Cavazzana, Elisa Helena Giglio Ponsano

Publikováno v: Ciência Animal Brasileira, Vol 17, Iss 4, Pp 601-607 (2016)

The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, wi

Externí odkaz: https://doaj.org/article/f5f9ce3c328e42de8cb8714cf7e8b145

EGG WHITE DEHYDRATION BY ATOMIZATION

Autor: Jefferson Felipe Cavazzana, Elisa Helena Giglio Ponsano, Marcelo Tacconi de Siqueira Marcos, Thiago Luís Magnani Grassi

Publikováno v: Ciência Animal Brasileira v.17 n.4 2016
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Ciência Animal Brasileira, Volume: 17, Issue: 4, Pages: 601-607, Published: DEC 2016

Made available in DSpace on 2018-11-12T17:27:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-12-01. Added 1 bitstream(s) on 2021-07-14T17:51:37Z : No. of bitstreams: 1 S1809-68912016000400601.pdf: 333776 bytes, checksum: d10ce09ebe703f57563

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8755399d3f57cb9fbad06c0458d7f04
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912016000400601