Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil-in- Water Salad Dressing Emulsions

✍ Scribed by ANA RISI CARRILLO; JOZEF L. KOKINI

• Book ID: 108813619
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 512 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb09275.x