TY  JOUR
TI  Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties
KW  Egg globulin
KW  egg albumin
KW  allergenicity
KW  plant protein hydrolysates
KW  functional and technological properties
KW  enzymatic hydrolysis
KW  amino acid score
JO  Food Processing: Techniques and Technology
AU  Prikhodko, D.V.
AU  Karpukhina, P.A.
AU  Krasnoshtanova, A.A.
PY  2025
IS  55
PB  Kemerovo State University