Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

dc.contributor.author	Orcajo Lago, Janire
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-08-27T09:58:10Z
dc.date.available	2013-08-27T09:58:10Z
dc.date.issued	2013
dc.identifier.citation	Food and Bioproducts Processing, 91(4), p. 457–463(2013); doi:10.1016/j.fbp.2013.04.003
dc.identifier.issn	0960-3085
dc.identifier.issn	1744-3571
dc.identifier.uri	http://hdl.handle.net/10651/18764
dc.language.iso	eng
dc.publisher	Elsevier
dc.relation.ispartof	Food and Bioproducts Processing
dc.rights	© 2013 The Institution of Chemical Engineers
dc.source	SCOPUS
dc.title	Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
dc.type	journal article
dc.identifier.local	20130484
dc.identifier.doi	10.1016/j.fbp.2013.04.003
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.fbp.2013.04.003

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