Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life

Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life

© 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid...

Full description

Saved in:
Bibliographic Details
Main Authors: Nattagarn Homsaard, Araya Kodsangma, Pensak Jantrawut, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Sarana Rose Sommano, David Rohindra, Kittisak Jantanasakulwong
Format: Journal
Published: 2020
Subjects:
Agricultural and Biological Sciences
Engineering
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087610636&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University

Internet

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087610636&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086

Similar Items