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