Search Results

  • Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling [2016]

    Category:
    Artículos
    Authors:
    Ismael Marcet Manrique , Sergio Collado Alonso , Benjamín Paredes García-Viniegras , José Mario Díaz Fernández
    Date:
    01 of January of 2016
    It Is a Part of:
    Food Hydrocolloids