Rheology of spray-dried egg-yolk products
The emulsification process, as weIl as and the emulsion rheology and stability, greatly depends on the rheological properties of the continuous phase, the most important ingredient of which is yolk. However, since native yolk is not microbiologically stable, processing of yolk, such as spray-drying,...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Consejo Superior de Investigaciones Científicas
2000-08-01
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| Col·lecció: | Grasas y Aceites |
| Matèries: | |
| Accés en línia: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/419 |
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