Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends

  1. Martínez, I.
  2. Angustias Riscardo, M.
  3. Franco, J.M.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2007

Volume: 80

Issue: 4

Pages: 1272-1281

Type: Article

DOI: 10.1016/J.JFOODENG.2006.09.022 GOOGLE SCHOLAR
Data source: Scopus