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@ARTICLE{Oladimeji:960952,
      author       = {Oladimeji, Beatrice Mofoluwaso and Gebhardt, Ronald},
      title        = {{P}hysical characteristics of egg yolk granules and effect
                      on their functionality},
      journal      = {Foods : open accesss journal},
      volume       = {12},
      number       = {13},
      issn         = {2304-8158},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {RWTH-2023-06541},
      pages        = {2531},
      year         = {2023},
      subtyp        = {Review Article},
      cin          = {421710},
      ddc          = {640},
      cid          = {$I:(DE-82)421710_20170406$},
      typ          = {PUB:(DE-HGF)16 / PUB:(DE-HGF)7},
      UT           = {WOS:001028685400001},
      doi          = {10.3390/foods12132531},
      url          = {https://publications.rwth-aachen.de/record/960952},
}