Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins
Publication date:
2015
Publisher version:
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
Patrocinado por:
ADPAN Europe Company; Severo Ochoa Program (Principado de Asturias, Spain)
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- Artículos [32101]
