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A method of egg yolk fractionation. Characterization of fractions

Article ID Journal Published Year Pages File Type
604614 Food Hydrocolloids 2010 10 Pages PDF
Keywords
EggFractionationFreeze-DryingThermal propertiesPhysical propertiesRheologyYolk
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
A method of egg yolk fractionation. Characterization of fractions
Authors
Amanda Laca, Benjamín Paredes, Mario Díaz,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Egg
Fractionation
Freeze-Drying
Thermal properties
Physical properties
Rheology
Yolk
Bioengineering
Catalysis
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Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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