Effect of freeze-drying on water-solubility, structural properties, and active antibody content of egg yolk powder

WANG Zhe, REN Guangyue, DUAN Xu, GUO Jingfang, JIN Xin, MIAO Junwei, YU Zuyan, ZHAO Mengyue, ANG Yuan, WANG Zhaokai

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 229-234.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 229-234. DOI: 10.13995/j.cnki.11-1802/ts.033425

Effect of freeze-drying on water-solubility, structural properties, and active antibody content of egg yolk powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(21): 229-234 https://doi.org/10.13995/j.cnki.11-1802/ts.033425

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