The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives

Trends in Food Science & Technology 2026

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Authors: Jianwei Zang, Bingxu Yan, Zelin Yin, Daobang Tang, Yuanzhi Liu, Jiguang Chen, Zebo Liu, Zebo Liu

DOI: 10.1016/j.tifs.2026.105590

Cited by: 1

References: 246

Fields of Study & Subjects

Proteins in Food Systems Probiotics and Fermented Foods Animal Nutrition and Physiology

References 246