TANGDUANGDEE, C.; ASAVASANTI, S.; TAICHAN, K. Browning kinetics of egg white during high-temperature process. Bulletin of Applied Sciences, Bangkok, Thailand, v. 12, n. 2, p. 23–34, 2023. DOI: 10.60136/bas.v12.2023.647. Disponível em: https://ph03.tci-thaijo.org/index.php/BAS/article/view/647. Acesso em: 2 sep. 2026.