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.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2007

Volumen: 80

Número: 4

Pages: 1272-1281

Type: Article

DOI: 10.1016/J.JFOODENG.2006.09.022 GOOGLE SCHOLAR
La source de données: Scopus