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    Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs

    Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs by Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, István Dalmadi, Adrienn Varga-Tóth

    Published 2025-02-01
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