Vargas-del-RÃo, L.M.; GarcÃa-Figueroa, A.; Fernández-Quintero, A.; RodrÃguez-Stouvenel, A.
Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles. Appl. Sci. 2022, 12, 4516.
https://doi.org/10.3390/app12094516
AMA Style
Vargas-del-RÃo LM, GarcÃa-Figueroa A, Fernández-Quintero A, RodrÃguez-Stouvenel A.
Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles. Applied Sciences. 2022; 12(9):4516.
https://doi.org/10.3390/app12094516
Chicago/Turabian Style
Vargas-del-RÃo, Liliana M., Alexis GarcÃa-Figueroa, Alejandro Fernández-Quintero, and Aida RodrÃguez-Stouvenel.
2022. "Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles" Applied Sciences 12, no. 9: 4516.
https://doi.org/10.3390/app12094516
APA Style
Vargas-del-RÃo, L. M., GarcÃa-Figueroa, A., Fernández-Quintero, A., & RodrÃguez-Stouvenel, A.
(2022). Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles. Applied Sciences, 12(9), 4516.
https://doi.org/10.3390/app12094516