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Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction

Meram Chalamaiah1, Yussef Esparza1, Hui Hong1

  • 1Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, University of Alberta, Edmonton, Alberta, Canada.

Food Chemistry
|August 2, 2018
PubMed

Keywords:
FunctionalitiesHen egg yolkLeftover granulePhosvitin removal

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