Article · Journal · 2019

Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs

American Journal of Food Technology

Citations: 1from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 6th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country