Elayan, M.; Németh, C.; Enkhbold, M.; Friedrich, L.; Dalmadi, I.; Varga-Tóth, A.
Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs. Appl. Sci. 2025, 15, 1660.
https://doi.org/10.3390/app15031660
AMA Style
Elayan M, Németh C, Enkhbold M, Friedrich L, Dalmadi I, Varga-Tóth A.
Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs. Applied Sciences. 2025; 15(3):1660.
https://doi.org/10.3390/app15031660
Chicago/Turabian Style
Elayan, Majd, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, István Dalmadi, and Adrienn Varga-Tóth.
2025. "Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs" Applied Sciences 15, no. 3: 1660.
https://doi.org/10.3390/app15031660
APA Style
Elayan, M., Németh, C., Enkhbold, M., Friedrich, L., Dalmadi, I., & Varga-Tóth, A.
(2025). Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs. Applied Sciences, 15(3), 1660.
https://doi.org/10.3390/app15031660