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

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-07-13T11:29:33Z
dc.date.available	2015-07-13T11:29:33Z
dc.date.issued	2015
dc.identifier.citation	Lwt-Food Science and Technology, 62(1), p. 613-619 (2015); doi:10.1016/j.lwt.2014.08.031
dc.identifier.issn	0023-6438
dc.identifier.issn	1096-1127
dc.identifier.uri	http://hdl.handle.net/10651/31816
dc.description.sponsorship	ADPAN Europe Company; Severo Ochoa Program (Principado de Asturias, Spain)
dc.description.sponsorship	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).
dc.format.extent	p. 613-619
dc.language.iso	eng
dc.relation.ispartof	Lwt-Food Science and Technology
dc.rights	© Elsevier
dc.rights	CC Reconocimiento – No Comercial – Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	WOS:000352115500034
dc.title	Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2014.08.031
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2014.08.031
dc.rights.accessRights	open access
dc.type.hasVersion	AM

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