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Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
Farjami, Toktam, Babaei, Jamal, Nau, Françoise, Dupont, Didier, Madadlou, AshkanVolume:
107
Journal:
Trends in Food Science & Technology
DOI:
10.1016/j.tifs.2020.11.029
Date:
January, 2021
File:
PDF, 3.33 MB
2021