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Yogurt fortified with enzyme-modified egg white lysozyme impact on sensory, physicochemical, and microbiological properties and potential for functional product development by Dina A.B. Awad, Abdallah El-Hadary, Ali Osman, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Amr Elkelish, Ahmed Hamad
Published 2023-12-01
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