Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends

  1. Riscardo, M.A.
  2. Moros, J.E.
  3. Franco, J.M.
  4. Gallegos, C.
Revue:
European Food Research and Technology

ISSN: 1438-2377

Année de publication: 2005

Volumen: 220

Número: 3-4

Pages: 380-388

Type: Article

DOI: 10.1007/S00217-004-1052-9 GOOGLE SCHOLAR
La source de données: Scopus