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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)

The authors are grateful to ADPAN Europe Company for its support during the development of this work. I. Marcet acknowledges receipt of a graduate fellowship from Severo Ochoa Program (Principado de Asturias, Spain).

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