Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

Title
Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 91, Issue 4, Pages 457-463
Publisher
Elsevier BV
Online
2013-04-17
DOI
10.1016/j.fbp.2013.04.003

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