Spray-drying hen eggs: effects of the egg yolk to egg white ratio and sucrose addition on the physicochemical, functional, and nutritional properties of dried products and on their amino acid profiles

HIGHLIGHTS

• who: Liliana M. Vargas-del-Río et al. from the School of Food Engineering, Universidad Valle, Cali, Colombia have published the research: Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles, in the Journal: Nutritional Properties of Dried
• what: This study aims to determine the effect of egg white content on the characteristics and on the functionality and nutritional value of dried whole egg (WE) egg white (W) and an egg . . .
  

   

  

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