Cite

    Rannou, C., Queveau, D., Beaumal, V., David-Briand, E., Le Borgne, C., Meynier, A., Anton, M., Prost, C., Schuck, P., & Loisel, C. (n.d.). effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. Journal of food engineering, 154, 58–68. http://access.bl.uk/ark:/81055/vdc_100042112283.0x000032