Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction

✍ Scribed by SIEW LIAN CHUNG; LES K. FERRIER

• Book ID: 108816922
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 698 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb04746.x