Texture Profile Analysis of Heat-Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk Concentrates

✍ Scribed by A. PARASKEVOPOULOU; V. KIOSSEOGLOU

• Book ID: 108821264
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 115 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb04401.x