Gelation of egg yolk: DSC, rheology and electron microscopy
- Cordobes, F
- Carmona, JA
- Martinez, I
- Partal, P
- Guerrero, A
- Williams, PA (coord.)
- Phillips, GO (coord.)
ISSN: 0260-6291
ISBN: 0-85404-891-X
Datum der Publikation: 2004
Seiten: 179-186
Kongress: 12th Conference on Gums and Stabilisers for the Food Industry
Art: Konferenz-Beitrag