Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
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Title
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 404, Issue -, Pages 134626
Publisher
Elsevier BV
Online
2022-10-18
DOI
10.1016/j.foodchem.2022.134626
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