✦ LIBER ✦
Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent
✍ Scribed by A. Laca; M.C. Sáenz; B. Paredes; M. Díaz
- Book ID
- 108171592
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 627 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0260-8774
No coin nor oath required. For personal study only.