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), pp. 235–249. doi: 10.22037/afb.v7i4.30219.