Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests (2016)

First Author: Pérez-Mohedano R
Attributed to:  CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2015.08.014

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2015.08.014

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering