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Journal: Foods, 2025
Volume: 14
Number: 1469
1469
Article: The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
Authors: by Svetlana Kamanova, Bakhyt Shaimenova, Linara Murat, Saule Saduakhasova, Dina Khamitova, Marat Muratkhan, Baltash Tarabayev and Gulnazym Ospankulova
Link: https://www.mdpi.com/2304-8158/14/9/1469

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