Effect of freezing and food additives on the rheological properties of egg yolk
Primacella, Monica, Acevedo, Nuria Cristina, Wang, TongVolume:
98
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105241
Date:
January, 2020
File:
PDF, 554 KB
2020