검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks Naderi N, House JD, Pouliot Y Journal of Food Engineering, 141, 85, 2014 |
| 2 |
Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics Strixner T, Kulozik U Journal of Food Engineering, 117(1), 89, 2013 |
| 3 |
Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent Laca A, Saenz MC, Paredes B, Diaz M Journal of Food Engineering, 97(2), 243, 2010 |