Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan

✍ Scribed by Mehmet Koç; Banu Koç; Gonca Susyal; Melike Sakin Yilmazer; Neriman Bağdatlıoğlu; Figen Kaymak-Ertekin

• Book ID: 111407140
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 845 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02420.x