Effect of processing technologies on the digestibility of egg proteins.
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DOI: 10.1111/1541-4337.12805
Abstract: Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal… read more here.
Keywords: egg proteins; digestibility egg; egg; processing technologies ... See more keywords