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Journal: Foods, 2021
Volume: 10
Number: 107
Article:
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
Authors:
by
Sarah C. Pycarelle, Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs and Jan A. Delcour
Link:
https://www.mdpi.com/2304-8158/10/1/107
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