Fracture and textural properties of low fat egg yolk gels containing emulsion droplets

Author： Koidis A.   Paraskevopoulou A.   Kiosseoglou V.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.6, 2002-11, pp. : 673-678

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