Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

  1. Orcajo, J.
  2. Marcet, I.
  3. Paredes, B.
  4. Díaz, M.
Revue:
Food and Bioproducts Processing

ISSN: 0960-3085

Année de publication: 2013

Volumen: 91

Número: 4

Pages: 457-463

Type: Article

DOI: 10.1016/J.FBP.2013.04.003 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus