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Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder

Crossref DOI link: https://doi.org/10.1007/s11947-024-03570-2

Published Online: 2024-09-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Asaithambi, Niveditha

Singha, Poonam

Singh, Sushil Kumar
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Text and Data Mining valid from 2024-09-12

Version of Record valid from 2024-09-12
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Article History

Received: 15 May 2024

Accepted: 19 August 2024

First Online: 12 September 2024

Declarations

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: The authors declare no competing interests.

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