Response surface studies on cholesterol reduction in egg yolk using β-cyclodextrin

European Food Research and Technology

Volumn 206, Issue 3, 1998, Pages 189-192

  Manohar, B ^a   Basappa, C ^a   Rao, D N ^a   Divakar, S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cyclodextrin; Cholesterol; Egg yolk; Response surface methodology

Indexed keywords

EID: 54749155556     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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