Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria
Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentati...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences
2020-10-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/jitaa/article/view/28092 |