Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics.
Chih-Yao HouSulfath Hakkim HazeenaShu-Ling HsiehJhih-Ying CiouChang-Wei HsiehMing-Kuei ShihMin-Hung ChenChao-Wen TuPing-Hsiu HuangPublished in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05708-0.