Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling.
Marcet, Ismael, Collado, Sergio, Paredes, Benjamín, Díaz, MarioLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.09.023
Date:
October, 2015
File:
PDF, 1.18 MB
english, 2015