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Heat-induced gelation of egg yolk as a function of pH. Does..:
Aguilar García, José Manuel
;
Cordobés Carmona, Felipe
;
Bengoechea Ruiz, Carlos
.
Food Hydrocolloids, 87 (February), 142-148.. , 2023
Link:
https://idus.us.es/handle//11441/141540
RT Journal T1
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
UL https://suche.suub.uni-bremen.de/peid=base-ftunivsevillair:oai:idus.us.es:11441_141540&Exemplar=1&LAN=DE A1 Aguilar García, José Manuel A1 Cordobés Carmona, Felipe A1 Bengoechea Ruiz, Carlos A1 Guerrero Conejo, Antonio Francisco PB Elsevier YR 2023 K1 Egg yolk K1 Linear viscoelasticity K1 Thermal gelation K1 Acid gelation K1 Gel microstructure JF Food Hydrocolloids, 87 (February), 142-148. LK http://dx.doi.org/https://idus.us.es/handle//11441/141540 DO https://idus.us.es/handle//11441/141540 SF ELIB - SuUB Bremen
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