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Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
Wang Z, Duan X, Ren G, Guo J, Ji J, Xu Y, Cao W, Li L, Zhao M, Ang Y, Jin X, Bhandari B, Zhu L, Zhang Y. Wang Z, et al. Among authors: ji j. Food Chem. 2023 Mar 15;404(Pt A):134626. doi: 10.1016/j.foodchem.2022.134626. Epub 2022 Oct 18. Food Chem. 2023. PMID: 36444045
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