INKORN, N.; KAEWSRITONG, J.; SRIKAEO, K. The Qualities of Reconstructed Liquid Egg White Utilizing Plant-based Proteins. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 18, n. 1, 2025. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/265171. Acesso em: 3 apr. 2025.