2026-06-08T01:18:16Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1185892025-07-08T08:06:56Zcom_20.500.14352_14col_20.500.14352_15

https://hdl.handle.net/20.500.14352/118589/ore.xml 2025-03-06T15:49:55Z 2025-03-06T15:49:55Z Docta Complutense Egg white matters: studying the role of genetic line and egg chilling storage on rheology of thick egg white and microstructure features supporting meringue. Herranz Hernández, María Beatriz Chamorro Francisco, Susana Almendro Vedia, Víctor Galileo Álvarez, María Dolores 2025-03-06T15:49:55Z LICENSE ORIGINAL THUMBNAIL