The amino acid composition are similar to egg albumin.
其氨基酸组成配比均与鸡蛋相似。
The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.
采用双螺杆挤压膨化机对蛋黄粉进行加工，研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
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