Skip to main navigation Skip to search Skip to main content

Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins

  • Toktam Farjami
  • , Jamal Babaei
  • , Françoise Nau
  • , Didier Dupont
  • , Ashkan Madadlou
  • Norwegian University of Science and Technology
  • University of Tehran
  • L'Institut Agro
  • Wageningen University & Research

Research output: Contribution to journal › Review article › peer-review

Fingerprint

Dive into the research topics of 'Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins'. Together they form a unique fingerprint.
Sort by

Food Science