ABSTRACT
Quality Properties .............................................................................287 References .............................................................................................................. 291
Whole egg (WE) has an excellent nutritional value, containing a high biological value of protein as compared to any dietary protein sources. Egg proteins own all covetable nutritional and functional properties. Liquid egg, homogenized as whole egg or separated into white and yolk, is used as an ingredient and/or as a colorant in a wide variety of processed food products (ICMSF, 1998; Tokuşoğlu, 2013).
