Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling
Publication date:
2016
Publisher version:
Citación:
Food Hydrocolloids, 54, p. 119-129 (2016); doi:10.1016/j.foodhyd.2015.09.023
Descripción física:
p. 119-129
ISSN:
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