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The method developed in the present work is devoid of blanching step and found to be effective in retaining the nutrients during drying and storage and can be employed also for drying of similar fruits and vegetables. © Association of Food Scientists Technologists (India) 2019.The aim of study was evaluate the effect of using rice protein coating with different plasticizers types on the quality of eggs storaged at 20 °C for 6 weeks. Three hundred eggs were coated with rice protein at 8% solution combined with glycerol, propylene g
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