Application of technologies to improve functional characteristics of the egg white powder: A review. Research, Society and Development, [S. l.], v. 10, n. 7, p. e39410716787, 2021. DOI: 10.33448/rsd-v10i7.16787. Disponível em: https://rsdjournal.org/rsd/article/view/16787. Acesso em: 5 dec. 2025.