Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel
| Autor: | Yuanyuan Liu, Keshan Wang, Jiaxuan Ma, Zhengcong Wang, Qiujin Zhu, Yongguo Jin |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Food Chemistry. 424:136380 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2023.136380 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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