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Effect of freezing and food additives on the rheological...

Effect of freezing and food additives on the rheological properties of egg yolk

Primacella, Monica, Acevedo, Nuria Cristina, Wang, Tong
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Volume:
98
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105241
Date:
January, 2020
File:
PDF, 554 KB
2020
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