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

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Collado Alonso, Sergio
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2016-04-12T12:40:55Z
dc.date.available	2016-04-12T12:40:55Z
dc.date.issued	2016
dc.identifier.citation	Food Hydrocolloids, 54, p. 119-129 (2016); doi:10.1016/j.foodhyd.2015.09.023
dc.identifier.issn	0268-005X
dc.identifier.uri	http://hdl.handle.net/10651/36505
dc.format.extent	p. 119-129
dc.language.iso	eng
dc.relation.ispartof	Food Hydrocolloids
dc.rights	©,
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84943742042&partnerID=40&md5=9b090913235b1d0e72b0761c711d7ca3
dc.title	Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling
dc.type	journal article
dc.identifier.doi	10.1016/j.foodhyd.2015.09.023
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodhyd.2015.09.023

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