Hydration and swelling of the total lipid fraction of egg yolk and the influence of some additives studied by small-angle neutron scattering
- 1 October 1986
- journal article
- research article
- Published by Elsevier in Chemistry and Physics of Lipids
- Vol. 41 (3-4) , 293-307
- https://doi.org/10.1016/0009-3084(86)90027-7
Abstract
No abstract availableKeywords
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