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.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2007

Alea: 80

Zenbakia: 4

Orrialdeak: 1272-1281

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2006.09.022 GOOGLE SCHOLAR
Datuen iturria: Scopus