Gazme, B., C. C. Udenigwe, and K. Rezaei. “Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in Vitro Gastrointestinal Digestion”. Applied Food Biotechnology, vol. 7, no. 4, Sept. 2020, pp. 235-49, doi:10.22037/afb.v7i4.30219.