Development of Functional Semi-finished Food with High Egg Content, Enriched with Micro- and Macronutrients
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-91405-9_126
Reference30 articles.
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2. Halder, S.L., Locke, G.R., 3rd., Schleck, C.D., et al.: Natural history of functional gastrointestinal disorders: a 12-year longitudinal population-based study. Gastroenterology 133, 799–807 (2007). https://doi.org/10.1053/j.gastro.2007.06.010
3. Khavkin, A.I., Komarova, O.N.: Functional disorders of the digestive system in children and microbiota. Clin. Pract. Pediatr. 12(3), 54–62. https://doi.org/10.20953/1817-7646-2017-3-54-62
4. Nasrabadi, M.N., Doost, A.S., Mezzenga, R.: Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids 118, 106789 (2021). https://doi.org/10.1016/j.foodhyd.2021.106789
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