Yogurt fortified with enzyme-modified egg white lysozyme impact on sensory, physicochemical, and microbiological properties and potential for functional product development
Dina A. B. Awad(Benha University), Ahmed Hamad(Benha University), Amr Elkelish(Imam Mohammad ibn Saud Islamic University), Amal Hassan Alshawi(Princess Nourah bint Abdulrahman University), Amnah Mohammed Alsuhaibani(Princess Nourah bint Abdulrahman University), Abdalla El‐Hadary(Benha University), Ali Osman(Zagazig University)
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