Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

Published 2008 View Full Article

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Title
Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 5, Pages 1366-1373
Publisher
Elsevier BV
Online
2008-10-19
DOI
10.1016/j.foodhyd.2008.10.002

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