Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder
C. O. Orishagbemi, I. B. Ichado & M. E. Sanda · Journal of Scientific Research and Reports · 2017
Two types of edible eggs were subjected to foam-mat dehydration to determine properties of the egg powder. Both fresh local and poultry eggs (LE and PE, respectively) were obtained from Anyigba, Nigeria, separately prepared into whole liquid egg of stable foam by whipping and dri...
Open access
Research Article
10.9734/JSRR/2017/33305