- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Guilmineau, F.; Kulozik, U.
- Title:
- Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time
- Journal title:
- Food Hydrocolloids
- Year:
- 2006
- Journal volume:
- 20
- Pages contribution:
- 1105--1113
- Fulltext / DOI:
- doi:10.1016/j.foodhyd.2005.12.005
- BibTeX