Study on preparation the egg yolk puff with chitosan
This paper was studied chitosans with different degrees of deacetylation (70%,80%,90%,95%) and different usages of chitosan that were added to research the effect of functional indexs in the egg yolk puff,such as calcium content and cholesterol content.Preliminarily chitosan was explored in the appl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals Center of Shanghai Normal University
2014-12-01
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| Series: | Journal of Shanghai Normal University (Natural Sciences) |
| Subjects: | |
| Online Access: | http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/create_pdf.aspx?file_no=201406007&flag=1&year_id=2014&quarter_id=6 |