Food and Nutrition Sciences

Vol.4 No.3(2013), Paper ID 28752, 10 pages

DOI:10.4236/fns.2013.43039

 

Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White

 

Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona

 

Faculty of Chemical Engineering, Campus of Exact Sciences and Engineering, Autonomous University of Yucatán, Merida, Mexico
Inalim Food Industry, Oaxaca, Mexico.
Faculty of Chemical Engineering, Campus of Exact Sciences and Engineering, Autonomous University of Yucatán, Merida, Mexico;
Faculty of Chemical Engineering, Campus of Exact Sciences and Engineering, Autonomous University of Yucatán, Merida, Mexico;
Faculty of Chemical Engineering, Campus of Exact Sciences and Engineering, Autonomous University of Yucatán, Merida, Mexico
Faculty of Chemical Engineering, Campus of Exact Sciences and Engineering, Autonomous University of Yucatán, Merida, Mexico

 

Copyright © 2013 Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


M. Segura-Campos, R. Pérez-Hernández, L. Chel-Guerrero, A. Castellanos-Ruelas, S. Gallegos-Tintoré and D. Betancur-Ancona, "Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White," Food and Nutrition Sciences, Vol. 4 No. 3, 2013, pp. 289-298. doi: 10.4236/fns.2013.43039.

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