Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent
A. Laca, M.C. Sáenz, B. Paredes, M. DíazVolume:
97
Year:
2010
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2009.10.017
File:
PDF, 627 KB
english, 2010