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

dc.contributor.authorMarcet Manrique, Ismael 
dc.contributor.authorParedes García-Viniegras, Benjamín 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2015-07-13T11:29:33Z
dc.date.available2015-07-13T11:29:33Z
dc.date.issued2015
dc.identifier.citationLwt-Food Science and Technology, 62(1), p. 613-619 (2015); doi:10.1016/j.lwt.2014.08.031
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttp://hdl.handle.net/10651/31816
dc.description.sponsorshipADPAN Europe Company; Severo Ochoa Program (Principado de Asturias, Spain)
dc.format.extentp. 613-619
dc.language.isoeng
dc.relation.ispartofLwt-Food Science and Technology
dc.rights©,
dc.sourceWOS:000352115500034
dc.titleEgg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1016/j.lwt.2014.08.031
dc.type.dcmitext
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.lwt.2014.08.031


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