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Egg yolk fractions as basic ingredient in the development of new snack products

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.2016.02.002
Citación:
International Journal of Gastronomy and Food Science, 3, p. 23-29 (2016); doi:10.1016/j.ijgfs.2016.02.002
Descripción física:
p. 23-29
URI:
http://hdl.handle.net/10651/39535
ISSN:
1878-450X; 1878-4518
DOI:
10.1016/j.ijgfs.2016.02.002
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© 2016 AZTI-Tecnalia
This item is protected with a Creative Commons License