Journal article
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
Foods · 2021
Bibliographic details
Source record
Sarah C. Pycarelle, Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, Jan A. Delcour The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting. MDPI AG. 10(1). 107.
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