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Development and characterization of egg yolk and egg yolk fractions edible films

Author:
Fuertes, Sandra; Laca Pérez, AmandaUniovi authority; Oulego Blanco, PaulaUniovi authority; Paredes García-Viniegras, BenjamínUniovi authority; Rendueles de la Vega, ManuelUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2017
Publisher version:
http://dx.doi.org/10.1016/j.foodhyd.2017.04.007
Citación:
Food Hydrocolloids, 70, p. 229-239 (2017); doi:10.1016/j.foodhyd.2017.04.007
Descripción física:
p. 229-239
URI:
http://hdl.handle.net/10651/43863
ISSN:
0268-005X
DOI:
10.1016/j.foodhyd.2017.04.007
Patrocinado por:

This study was developed thanks to funding from the Economy and Employment Office of Principality of Asturias (Spain) through project GRUPIN14-140. Technical assistance from the Scientific Technical Services of the University of Oviedo is gratefully acknowledged.

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