Eggs and Egg Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96764-2_7
Reference86 articles.
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3. Anton, M. (2013). Egg yolk: Structures, functionalities and processes. Journal of the Science of Food and Agriculture, 93(12), 2871–2880. https://doi.org/10.1002/jsfa.6247
4. Arozarena, I., Bertholo, H., Empis, J., Bunger, A., & de Sousa, I. (2001). Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. European Food Research and Technology, 213(4–5), 312–316. https://doi.org/10.1007/s002170100391
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