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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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Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 by Gaber El-Saber Batiha, Mohammed Alqarni, Dina A. B. Awad, Abdelazeem M. Algammal, Richard Nyamota, Mir I. I. Wahed, Muhammad Ajmal Shah, Mohammad N. Amin, Mohammad N. Amin, Babatunde O. Adetuyi, Helal F. Hetta, Natália Cruz-Martins, Natália Cruz-Martins, Natália Cruz-Martins, Niranjan Koirala, Niranjan Koirala, Arabinda Ghosh, Javier Echeverría, Jorge Pamplona Pagnossa, Jean-Marc Sabatier
Published 2021-07-01
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