Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
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Title
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
Authors
Keywords
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Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 18, Issue 4, Pages 986-1002
Publisher
Wiley
Online
2019-06-13
DOI
10.1111/1541-4337.12464
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