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Egg yolk fractions as basic ingredient in the development of new snack products
| dc.contributor.author | Valverde García, Damián | |
| dc.contributor.author | Laca Pérez, Amanda | |
| dc.contributor.author | Nel Estrada, Lluis | |
| 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 | 2017-02-01T07:39:45Z | |
| dc.date.available | 2017-02-01T07:39:45Z | |
| dc.date.issued | 2016 | |
| dc.identifier.citation | International Journal of Gastronomy and Food Science, 3, p. 23-29 (2016); doi:10.1016/j.ijgfs.2016.02.002 | |
| dc.identifier.issn | 1878-450X | |
| dc.identifier.issn | 1878-4518 | |
| dc.identifier.uri | http://hdl.handle.net/10651/39535 | |
| dc.format.extent | p. 23-29 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | International Journal of Gastronomy and Food Science | |
| dc.rights | © 2016 AZTI-Tecnalia | |
| dc.rights | CC Reconocimiento - No comercial - Sin obras derivadas 4.0 Internacional | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.source | WOS:000376386000005 | |
| dc.title | Egg yolk fractions as basic ingredient in the development of new snack products | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.ijgfs.2016.02.002 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.ijgfs.2016.02.002 | |
| dc.rights.accessRights | open access |
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