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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 1995

Alea: 9

Zenbakia: 2

Orrialdeak: 111-121

Mota: Artikulua

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