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Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

Author:
Valverde García, Damián; Laca Pérez, AmandaUniovi authority; Nel Estrada, Lluis; Paredes García-Viniegras, BenjamínUniovi authority; Rendueles de la Vega, ManuelUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2016
Publisher version:
http://dx.doi.org/10.1016/j.ijgfs.2016.02.001
Citación:
International Journal of Gastronomy and Food Science, 3, p. 30-37 (2016); doi:10.1016/j.ijgfs.2016.02.001
Descripción física:
p. 30-37
URI:
http://hdl.handle.net/10651/39534
ISSN:
1878-450X; 1878-4518
DOI:
10.1016/j.ijgfs.2016.02.001
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© 2016 AZTI-Tecnalia
This item is protected with a Creative Commons License