Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)
- 30 June 2018
- journal article
- research article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 48, 195-203
- https://doi.org/10.1016/j.ifset.2018.06.014
Abstract
No abstract availableKeywords
Funding Information
- Commission of the European Communities (289536)
- Basque Government
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