Gelation of egg yolk: DSC, rheology and electron microscopy

  1. Cordobes, F
  2. Carmona, JA
  3. Martinez, I
  4. Partal, P
  5. Guerrero, A
Collection de livres:
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12
  1. Williams, PA (coord.)
  2. Phillips, GO (coord.)

ISSN: 0260-6291

ISBN: 0-85404-891-X

Année de publication: 2004

Pages: 179-186

Congreso: 12th Conference on Gums and Stabilisers for the Food Industry

Type: Communication dans un congrès

DOI: 10.1039/9781847551214-00179 GOOGLE SCHOLAR
La source de données: WoS