Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours . Journal of Food Technology Research, [S. l.], v. 13, n. 2, p. 1–13, 2026. DOI: 10.18488/jftr.v13i2.4802. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4802. Acesso em: 24 may. 2026.