Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 208-211

  Paraskevopoulou, A ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Cake; Cholesterol; Egg yolk; Extraction; Gel texture

Indexed keywords

EID: 0030750694     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04401.x     Document Type: Article

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