RUO Home

Repositorio Institucional de la Universidad de Oviedo

View Item 
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
  •   RUO Home
  • Producción Bibliográfica de UniOvi: RECOPILA
  • Artículos
  • View Item
    • español
    • English
JavaScript is disabled for your browser. Some features of this site may not work without it.

Browse

All of RUOCommunities and CollectionsBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issnAuthor profilesThis CollectionBy Issue DateAuthorsTitlesSubjectsxmlui.ArtifactBrowser.Navigation.browse_issn

My Account

LoginRegister

Statistics

View Usage Statistics

RECENTLY ADDED

Last submissions
Repository
How to publish
Resources
FAQs

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

Author:
Marcet Manrique, IsmaelUniovi authority; Paredes García-Viniegras, BenjamínUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2015
Publisher version:
http://dx.doi.org/10.1016/j.lwt.2014.08.031
Citación:
Lwt-Food Science and Technology, 62(1), p. 613-619 (2015); doi:10.1016/j.lwt.2014.08.031
Descripción física:
p. 613-619
URI:
http://hdl.handle.net/10651/31816
ISSN:
0023-6438; 1096-1127
DOI:
10.1016/j.lwt.2014.08.031
Patrocinado por:

ADPAN Europe Company; Severo Ochoa Program (Principado de Asturias, Spain)

Collections
  • Artículos [32101]
Files in this item
Compartir
Exportar a Mendeley
Estadísticas de uso
Estadísticas de uso
Metadata
Show full item record
Página principal Uniovi

Biblioteca

Contacto

Facebook Universidad de OviedoTwitter Universidad de Oviedo
The content of the Repository, unless otherwise specified, is protected with a Creative Commons license: Attribution-Non Commercial-No Derivatives 4.0 Internacional
Creative Commons Image