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

dc.contributor.authorFuertes, Sandra
dc.contributor.authorLaca Pérez, Amanda 
dc.contributor.authorOulego Blanco, Paula 
dc.contributor.authorParedes García-Viniegras, Benjamín 
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2017-10-31T10:47:42Z
dc.date.available2017-10-31T10:47:42Z
dc.date.issued2017
dc.identifier.citationFood Hydrocolloids, 70, p. 229-239 (2017); doi:10.1016/j.foodhyd.2017.04.007
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10651/43863
dc.description.sponsorshipThis 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.
dc.format.extentp. 229-239
dc.language.isoeng
dc.relation.ispartofFood Hydrocolloids
dc.rights©,
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85017554633&doi=10.1016%2fj.foodhyd.2017.04.007&partnerID=40&md5=34481302ad1f59e39304551d1bae36af
dc.titleDevelopment and characterization of egg yolk and egg yolk fractions edible films
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1016/j.foodhyd.2017.04.007
dc.type.dcmitext
dc.relation.projectIDGRUPIN14-140
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodhyd.2017.04.007


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