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.

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Bibliographic Details
Title:	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.
Authors:	Vargas-del-Río, Liliana M.¹, vargas.liliana@correounivalle.edu.co, García-Figueroa, Alexis¹, Fernández-Quintero, Alejandro¹, alejandro.fernandez@correounivalle.edu.co, Rodríguez-Stouvenel, Aida¹
Source:	Applied Sciences (2076-3417); May2022, Vol. 12 Issue 9, pN.PAG-N.PAG, 16p
Database:	Applied Science & Technology Source

Description
ISSN:	20763417
DOI:	10.3390/app12094516