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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2015

Volumen: 62

Número: 1

Pages: 613-619

Type: Article

DOI: 10.1016/J.LWT.2014.08.031 GOOGLE SCHOLAR
La source de données: Scopus