Equilibrium Moisture Characteristics of Egg White Powder at Higher Temperatures
R. Snehitha, Sreenivasula Reddy Boreddy, D. D. Smith & H. V. Hema Kumar · Current Journal of Applied Science and Technology · 2020
The equilibrium moisture content (EMC) of food material is defined as the moisture content of the material after it has been exposed to a particular environment for an infinitely long period of time. Equilibrium moisture characteristics of Egg White Powder (EWP) was studied at hi...
Open access
Research Article
10.9734/cjast/2020/v39i3030980