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Journal: Foods, 2021
Volume: 10
Number: 2238
Article:
Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
Authors:
by
Xin Li, Yue-Meng Wang, Cheng-Feng Sun, Jian-Hao Lv and Yan-Jun Yang
Link:
https://www.mdpi.com/2304-8158/10/9/2238
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