Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers - Concepedia

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Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

59

Citations

16

References

1995

Year

J.M. Franco, M. Berjano, Antonio Guerrero, José Muñoz, C. Gallegos

Food Hydrocolloids

Food ColloidLight MayonnaiseFlow BehaviourFood TechnologyMicroemulsionFood EngineeringFood ProcessingEgg YolkEmulsionHealth Sciences

References

	Year	Citations

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