Development of Ready to Eat Breakfast Cereal Incorporating Ovalbumin from Chicken Egg White

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Year:
2016
Type of Publication:
Article
Keywords:
Breakfast, Cereal, Ovalbumin, Ready to eat, Chicken Egg, White
Authors:
Randeniya, R. D. I. P.; Jayasinghe, J. M. P.; Abeyrathne, E. D. N. S.
Journal:
IJRAS
Volume:
255-258
Number:
3
Pages:
5
Month:
Sept
ISSN:
2348-3997
Note:
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
Abstract:
Ovalbumin incorporated breakfast cereal is a good source of protein with several functional properties. Formulation of breakfast cereal carried out several preliminary trials with different percentages of rice flour, chickpea, mung, cowpea, maize, skim milk powder, and ovalbumin.
Full text: IJRAS_455_FINAL.pdf

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