Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

✍ Scribed by V Kontogiorgos; C.G Biliaderis; V Kiosseoglou; G Doxastakis

• Book ID: 113627120
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 340 KB
• Volume: 18
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.04.003