FUNCTIONAL PROPERTIES OF POWDERED AND FRESH EGG ALBUMIN AND YOLK DETERMINATION. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 4, n. 3, p. 263–266, 2020. DOI: 10.33003/fjs-2020-0403-390. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/390. Acesso em: 1 sep. 2025.