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  • Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins [2015]

    Category:
    Artículos
    Authors:
    Ismael Marcet Manrique , Benjamín Paredes García-Viniegras , José Mario Díaz Fernández
    Date:
    01 of January of 2015
    It Is a Part of:
    Lwt-Food Science and Technology