Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

  1. Franco, J.M.
  2. Berjano, M.
  3. Guerrero, A.
  4. Muñoz, J.
  5. Gallegos, C.
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 1995

Volume: 9

Issue: 2

Pages: 111-121

Type: Article

DOI: 10.1016/S0268-005X(09)80273-7 GOOGLE SCHOLAR