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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

Tanaji G. KudreDepartment of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, Karnataka, IndiaCorrespondence[email protected] [email protected]
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Sandeep Kumar BejjankiDepartment of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, Karnataka, IndiaView further author information
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Balaji W. KanwateDepartment of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, Karnataka, IndiaView further author information
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Patiram Z. SakhareDepartment of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, Karnataka, IndiaView further author information
Pages 957-972 | Received 17 Aug 2017, Accepted 15 Apr 2018, Published online: 30 May 2018

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