MAHMUDAH, N. A.; WIDIGDYO, A.; KURNIAWAN, D.; MARDIANA, N. A.; PUTRA, A. W.; WAHYU UTAMA, A. S.; KURNIAWAN, H.; PURNOMO, P.; SARI, F. K. Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 11, n. 2, p. 312–317, 2023. DOI: 10.24925/turjaf.v11i2.312-317.5576. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5576. Acesso em: 24 dec. 2024.