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  • Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent [2010]

    Category:
    Artículos
    Authors:
    José Mario Díaz Fernández , Amanda Laca Pérez , Benjamín Paredes García-Viniegras , M. C. Saenz
    Date:
    01 of January of 2010
    It Is a Part of:
    Journal of Food Engineering