Open AccessPhysicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations
Author(s) -
Somwang Lekjing,
Karthikeyan Venkatachalam
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.2.07
Subject(s) - chemistry , food science , chewiness , flavour , salting , egg white
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