Composition, solubility and emulsifying properties of granules and plasma of egg yolk

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 484-487

  Anton, M ^a   Gandemer, G ^a  

^a CEMAGREF   (France)

Author keywords

Egg yolk; Emulsifying properties; Granules; Plasma; Solubility

Indexed keywords

EID: 0031006926     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04411.x     Document Type: Article

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