Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

✍ Scribed by Constantinos V. Nikiforidis; Costas G. Biliaderis; Vassilios Kiosseoglou

• Book ID: 113626725
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 1017 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.02.058