Gazme, B., Udenigwe, C.C. and Rezaei, K. 2020. Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in vitro Gastrointestinal Digestion . Applied Food Biotechnology. 7, 4 (Sep. 2020), 235–249. DOI:https://doi.org/10.22037/afb.v7i4.30219.