Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

  1. Marcet, I.
  2. Paredes, B.
  3. Díaz, M.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2015

Alea: 62

Zenbakia: 1

Orrialdeak: 613-619

Mota: Artikulua

DOI: 10.1016/J.LWT.2014.08.031 GOOGLE SCHOLAR
Datuen iturria: Scopus