Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

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Title
Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins
Authors
Keywords
Egg yolk, Gluten-free muffins, Cholesterol, Rheology, Texture profile analysis
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 613-619
Publisher
Elsevier BV
Online
2014-09-06
DOI
10.1016/j.lwt.2014.08.031

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