Development and characterization of egg yolk and egg yolk fractions edible films

Food Hydrocolloids

Volumn 70, Issue , 2017, Pages 229-239

  Fuertes, Sandra ^a   Laca, Amanda ^a   Oulego, Paula ^a   Paredes, Benjamín ^a   Rendueles, Manuel ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Edible films; Egg yolk; Egg yolk fractions; FTIR characterization; Microstructure; Texture

Indexed keywords

EID: 85017554633     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.007     Document Type: Article

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