Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent
- 31 March 2010
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 97 (2), 243-252
- https://doi.org/10.1016/j.jfoodeng.2009.10.017
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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