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Lycio Shinji Watanabe, Yuri Renan Bovolenta, Vinicius Ricardo Acquaro Junior, Douglas Fernandes Barbin, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf (Author)
Pág. e30133
High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella. Maximum powdered egg mois...
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