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Muhammad Ihsan Rosyadi

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Open access Aug 2026

Effect of Fermentation Time and Spray Drying Inlet Temperature on the Quality of Egg White Powder

Eggs are an affordable and widely consumed protein source but have a limited shelf life due to their perishable nature. Converting egg white into powder through fermentation and spray drying offers a promising preservation method; however, the combined effects of these processes remain insufficiently studied. This rese...

R. Hasbullah, Muhammad Ihsan Rosyadi, O. Farobie et al. · 0 citations

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