Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Título:

Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Autor:

Edwin Elard Garcia Rojas

Ano:

2012

DOI:

10.1590/S1413-70542012000500007

Revista:

Ciência e Agrotecnologia (UFLA)

ISSN:

14137054

Tags:

propriedades funcionais

Proteinas do ovo

polissacaridios

Idioma:

Inglês

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