Effect of monoglyceride content on emulsion stability and...

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Journal of Food Science and Technology 2018 / 11

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise

Kantekin-Erdogan, Meryem Nur, Ketenoglu, Onur, Tekin, Aziz
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3506-2
Date:
November, 2018
File:
PDF, 1.11 MB
english, 2018
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