Egg yolk plasma: Separation, characteristics and future prospects

Authors

Keywords

Egg yolk plasma, Fractionation, Food industry, Emulsifying properties

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 62, Issue 1, Pages 7-10

Publisher

Elsevier BV

Online

2015-02-07

DOI

10.1016/j.lwt.2015.01.048

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