Contribution of egg yolk lipoproteins to cake structure
- 1 January 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (1), 77-88
- https://doi.org/10.1002/jsfa.2740240112
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Physical studies of egg yolk low density lipoproteinChemistry and Physics of Lipids, 1972
- Electron microscopy of very low density lipoproteins from egg yolk using negative stainingBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- Studies on the Foaming Property of the Chicken Egg WhiteAgricultural and Biological Chemistry, 1964
- Gelation of Egg YolkJournal of Food Science, 1963