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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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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
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PubType: Academic Journal
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; May2022, Vol. 12 Issue 9, pN.PAG-N.PAG, 16p
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        Value: 10.3390/app12094516
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      – Code: eng
        Text: English
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        PageCount: 16
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      – TitleFull: 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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            NameFull: Vargas-del-Río, Liliana M.
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            NameFull: García-Figueroa, Alexis
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            NameFull: Fernández-Quintero, Alejandro
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            – D: 01
              M: 05
              Text: May2022
              Type: published
              Y: 2022
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              Value: 12
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