The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

Autor:	Busra Nur Gundogan, Cemalettin Saricoban, Kubra Unal
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Journal of Food Science and Technology.
ISSN:	0975-8402 0022-1155
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0ebca27add3c091025f81c343573c29d https://doi.org/10.1007/s13197-023-05766-4 Zobrazit plný text záznamu Full text from SpringerLink