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Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers
J.M. Franco, M. Berjano, A. Guerrero, J. Muñoz, C. GallegosVolume:
9
Year:
1995
Language:
english
Pages:
11
DOI:
10.1016/s0268-005x(09)80273-7
File:
PDF, 2.24 MB
english, 1995