This work was done with financial support of Bretagne and Pays de Loire Regions. We thank Dr. Y. Popineau for valuable advice.
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 484–487, May 1997
How to Cite
ANTON, M. and GANDEMER, G. (1997), Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk. Journal of Food Science, 62: 484–487. doi: 10.1111/j.1365-2621.1997.tb04411.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/5/96; revised 11/26/96; accepted 12/16/96.
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