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Kotchikpa Justin Ekpo, Da-Afi Akpénè Akakpo, Koba Ulrich Spéro Edikou, Gbênankpon Donald Laurent Atchouke, Germais Elolo Osseyi & Joseph Dossou. (2022) Comparative Study of Organoleptic Quality and Use Test of Pasteurized, Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin. Journal of Culinary Science & Technology 0:0, pages 1-13.
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R. Preethi, D. Shweta, J. A. Moses & C. Anandharamakrishnan. (2021) Conductive hydro drying as an alternative method for egg white powder production. Drying Technology 39:3, pages 324-336.
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Alfredo Domínguez-Niño, Ana María Lucho-Gómez, Isaac Pilatowsky-Figueroa, Erick Cesar López-Vidaña, Beatriz Castillo-Téllez & Octavio García-Valladares. (2020) Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties. CyTA - Journal of Food 18:1, pages 508-517.
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Haleh Soraiyay Zafar, Narmela Asefi, Vahid Siahpoush, Leila Roufegarinejad & Ainaz Alizadeh. (2023) Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties. Food Chemistry 426, pages 136567.
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Busra Nur Gundogan, Cemalettin Saricoban & Kubra Unal. (2023) The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG. Journal of Food Science and Technology 60:9, pages 2433-2443.
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