Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

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Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani

Author Affiliations

Animal Product Technology Department, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia.

*Correspondence | Deni Novia, Animal Product Technology Department, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia; Email: [email protected]

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Figure 1:

Antioxidant activity of instant egg tea powder. Superscripts with letters (a, b, c, d) show significantly different (P<0.05).

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Figure 2:

Hedonic evaluation of instant egg tea powder.

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Figure 3:

Sensory qualities of instant egg tea powder.

This Issue

May 2024

Vol. 12, Iss. 5, pp. 802-993

Advances in Animal and Veterinary Sciences

Advances in Animal and Veterinary Sciences

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Special Issues

Membership/Association

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani

Advances in Animal and Veterinary Sciences

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Advances in Animal and Veterinary Sciences

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Special Issues

Membership/Association

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani

Advances in Animal and Veterinary Sciences

December

Featuring

Study of Noni Fruit Extract Microcapsule on Enzymes Activity, Digestibility and Hematologic of Sentul Chicken

Meat Handling and Consumption Practices in the Assin South and Cape Coast Metropolis of the Central Region of Ghana

Genetic Diversity of Vietnamese Native Ducks Based on Sequences of the Mitochondrial Dna D-Loop Region

Primary, Secondary Metabolites and Antioxidant Activity of Castanopsis Argantea, Artocarpus heterophyllus, and Aglaia tomentosa Fruit as Food for the Tapanuli Orangutan (Pongo tapanuliensis) in the Batang Toru Forest, North Sumatra

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