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1 Ergebnisse
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The Role of Intact and Disintegrated Egg Yolk Low-Density L..:
Sarah C. Pycarelle
;
Geertrui M. Bosmans
;
Bram Pareyt
..
Food Quality and Safety. , 2021
Link:
https://doi.org/10.3390/foods10010107
RT Journal T1
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
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_10_1_107_&Exemplar=1&LAN=DE A1 Sarah C. Pycarelle A1 Geertrui M. Bosmans A1 Bram Pareyt A1 Kristof Brijs A1 Jan A. Delcour PB Multidisciplinary Digital Publishing Institute YR 2021 K1 egg yolk lipids K1 sponge cake K1 low-density lipoproteins K1 lipoprotein disintegration K1 gas cell stability K1 cake quality K1 cake structure setting JF Food Quality and Safety LK http://dx.doi.org/https://doi.org/10.3390/foods10010107 DO https://doi.org/10.3390/foods10010107 SF ELIB - SuUB Bremen
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