Physical and Chemical Properties of Chicken Whole Egg Flour Produced by the BRIN Double‐Drum Drier: Effect of Rotation Speeds and Steam Pressures

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Yusep Ikrawan, Gerhan Al Amin, Sandi Darniadi, Dadang D. Hidayat, Ainia Herminiati, Ari Rahayuningtyas, Nur Kartika Indah Mayasti, Ashri Indriati, Lia Ratnawati, Dewi Desnilasari, Raden Cecep Erwan Andriansyah, Fitriyono Ayustaningwarno
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of Food Process Engineering
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet