Repositorio Institucional de la Universidad de Oviedo

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

Author:

Marcet Manrique, Ismael; Collado Alonso, Sergio; Paredes García-Viniegras, Benjamín; Díaz Fernández, José Mario

Publication date:

2016

Publisher version:

http://dx.doi.org/10.1016/j.foodhyd.2015.09.023

Citación:

Food Hydrocolloids, 54, p. 119-129 (2016); doi:10.1016/j.foodhyd.2015.09.023

Descripción física:

p. 119-129

URI:

http://hdl.handle.net/10651/36505

ISSN:

0268-005X

DOI:

10.1016/j.foodhyd.2015.09.023