Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise

  1. Moros, J.E.
  2. Franco, J.M.
  3. Gallegos, C.
Aldizkaria:
JAOCS, Journal of the American Oil Chemists' Society

ISSN: 0003-021X

Argitalpen urtea: 2002

Alea: 79

Zenbakia: 8

Orrialdeak: 837-843

Mota: Artikulua

DOI: 10.1007/S11746-002-0567-6 GOOGLE SCHOLAR
Datuen iturria: Scopus