Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates

MLA

Niveditha Asaithambi, et al. “Comparison of the Effect of Different Desugarization Techniques on the Functionality of Egg White Protein Hydrolysates.” Applied Food Research, vol. 2, no. 2, Dec. 2022. EBSCOhost, https://doi.org/10.1016/j.afres.2022.100152.

APA

Niveditha Asaithambi, Poonam Singha, & Sushil Kumar Singh. (2022). Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates. Applied Food Research, 2(2). https://doi.org/10.1016/j.afres.2022.100152

Chicago

Niveditha Asaithambi, Poonam Singha, and Sushil Kumar Singh. 2022. “Comparison of the Effect of Different Desugarization Techniques on the Functionality of Egg White Protein Hydrolysates.” Applied Food Research 2 (2). doi:10.1016/j.afres.2022.100152.