Egg yolk granules: Separation, characteristics and applications in food industry

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-08-31T10:03:10Z
dc.date.available	2015-08-31T10:03:10Z
dc.date.issued	2014
dc.identifier.citation	LWT - Food Science and Technology, 59(1), p. 1-5 (2014); doi:10.1016/j.lwt.2014.05.020
dc.identifier.issn	0023-6438
dc.identifier.issn	1096-1127
dc.identifier.uri	http://hdl.handle.net/10651/32838
dc.format.extent	p. 1-5
dc.language.iso	eng
dc.relation.ispartof	LWT - Food Science and Technology
dc.rights	©,
dc.source	WOS:000339776200001
dc.title	Egg yolk granules: Separation, characteristics and applications in food industry
dc.type	journal article
dc.identifier.local	20142130
dc.identifier.doi	10.1016/j.lwt.2014.05.020
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2014.05.020

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