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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