Search Results
-
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 , Benjamín Paredes García-Viniegras , M. C. Sáenz , Amanda Laca Pérez
- Date:
- 01 of January of 2010
- It Is a Part of:
- Journal of Food Engineering