The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG.
Busra Nur GundoganCemalettin SaricobanKübra UnalPublished in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05766-4.