Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
نویسندگان
چکیده
منابع مشابه
Rheology of attractive emulsions.
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2016
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-016-0248-7