| 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.format.extent | p. 613-619 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Lwt-Food Science and Technology | |
| dc.rights | ©, | |
| 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 | |
