JULMANLIK, T.; KONGRUANG, S. Functional Properties and Applications of Egg White Protein Hydrolysates. Journal of Food Technology, Siam University, [S. l.], v. 14, n. 1, p. 69–87, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/166896. Acesso em: 26 apr. 2024.