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The influence of elevated temperatures and composition on the water activity of egg powders |
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| Authors: | Marco E. Pérez-Reyes Juming Tang Mei-Jun Zhu Gustavo V. Barbosa-Cánovas |
| Affiliation: | 1. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA;2. School of Food Science, Washington State University, Pullman, WA, USA Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Validation, Visualization, Writing - review & editing;3. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA Contribution: Conceptualization, Formal analysis, Supervision, Validation, Visualization, Writing - review & editing |
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