Development and characterization of egg yolk and egg yolk fractions edible films

Published 2017 View Full Article

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Title
Development and characterization of egg yolk and egg yolk fractions edible films
Authors
Keywords
Egg yolk, Egg yolk fractions, Edible films, FTIR characterization, Microstructure, Texture
Journal
FOOD HYDROCOLLOIDS
Volume 70, Issue -, Pages 229-239
Publisher
Elsevier BV
Online
2017-04-10
DOI
10.1016/j.foodhyd.2017.04.007

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