Abstract
Hen egg is a basic foodstuff, which is extensively consumed around the world due to its high nutritional quality. In addition, as one of the most versatile products and on account of its multifunctional properties, that is, emulsifying, foaming, gelling, co, and flavoring, it is also widely employed in the food industry. The egg industry has expanded worldwide during the last decades, and now, over 70 million tonnes of eggs are produced annually.
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