Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

LWT

Volumn 62, Issue 1, 2015, Pages 613-619

  Marcet, Ismael ^a   Paredes, Benjamín ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Cholesterol; Egg yolk; Gluten free muffins; Rheology; Texture profile analysis

Indexed keywords

BAKERIES; BAKERY PRODUCTS; CHOLESTEROL; RHEOLOGY; TEXTURES; VISCOELASTICITY;

CHOLESTEROL CONTENT; EGG YOLKS; GLUTEN-FREE; GRANULAR COMPONENTS; RHEOLOGICAL CHARACTERIZATION; TEXTURE PROFILE ANALYSIS; VISCOELASTIC PROPERTIES; WHOLE EGGS;

GRANULATION;

EID: 84924124040     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.031     Document Type: Article

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