00875nab a2200265 a 4500003000900000005001700009008004100026041000800067100002300075700001900098700001800117700001900135700002100154245011100175264000900286300000900295500013400304650001900438650001400457650001400471773006500485035001700550001000700567040003500574AR-ReUNN20260702002558.0260630s2010    ag |||||||||||||||||eng  0 aeng1 aArozarena, Iñigo1 aBertholo, Hugo1 aEmpis, José1 aBunger, Andrea1 aDe Sousa, Isabel10aStudy of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes 1c2010  a5 p.  aEstudio de la sustitución total de huevos por la proteína de lupino blanco, emulsionantes y goma xantana en tortas amarillas. 4aAlimentación 4aSeparatas 4aProteinas0 tEuropean Food Research and Technologygv. 213 (2001)w224705  a(AGROP)78877224700  aAR-ReUNNbspacAR-ReUNNeaacr2