%0 Journal Article
%T Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties
%A Prikhodko, D.V.
%A Karpukhina, P.A.
%A Krasnoshtanova, A.A.
%K Egg globulin, egg albumin, allergenicity, plant protein hydrolysates, functional and technological properties, enzymatic hydrolysis, amino acid score
%J Food Processing: Techniques and Technology
%D 2025
%N 55
%P 10
%I Kemerovo State University