PATIL, S. .; RAO, B. .; MATONDKAR, M. .; BHUSHETTE, P. .; SONAWANE, S. K. A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 4, p. e4627, 2022. DOI: 10.55251/jmbfs.4627. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4627. Acesso em: 21 nov. 2024.