Fracture and textural properties of low fat egg yolk gels containing emulsion droplets
- 30 November 2002
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 16 (6), 673-678
- https://doi.org/10.1016/s0268-005x(02)00043-7
Abstract
No abstract availableKeywords
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