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

✍ Scribed by Maria Angustias Riscardo; José E. Moros; José M. Franco; Críspulo Gallegos

• Book ID: 105898946
• Publisher: Springer
• Year: 2004
• Tongue: English
• Weight: 375 KB
• Volume: 220
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-004-1052-9