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.