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Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved

Jianfei Pei1, Shiyu Pei1, Wenjing Wang1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food Chemistry
|December 25, 2019
PubMed

Keywords:
Athermal concentrationForward osmosisLiquid egg whitePhysiochemical propertyProcess performance

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