Development and characterization of egg yolk and egg yolk fractions edible films
Fecha de publicación:
2017
Versión del editor:
Citación:
Food Hydrocolloids, 70, p. 229-239 (2017); doi:10.1016/j.foodhyd.2017.04.007
Descripción física:
p. 229-239
ISSN:
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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