Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers
- 30 June 1995
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 9 (2), 111-121
- https://doi.org/10.1016/s0268-005x(09)80273-7
Abstract
No abstract availableKeywords
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