Characteristics of Whole Egg Powder (WEP) Using Foam Math Drying Method
DOI:
https://doi.org/10.35891/5rzb3j22Keywords:
characteristics, Whole egg powder, Foam Math Drying, Maltodextrin, Carboxymethyl CelluloseAbstract
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Copyright (c) 2026 Iid Mufaidah; Imama Nurus Izaati Ima; Agustin Iroda Solihah, Verta Arta Ramadania
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