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  • Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels [2016]

    Category:
    Artículos
    Authors:
    Amanda Laca Pérez , Lluis Nel Estrada , Benjamín Paredes García-Viniegras , Manuel Rendueles de la Vega , José Mario Díaz Fernández , Damián Valverde García
    Date:
    01 of January of 2016
    It Is a Part of:
    International Journal Of Gastronomy And Food Science