Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.

Name: Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.
Author: Kantekin-Erdogan, Meryem Nur

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. — المؤلف: Kantekin-Erdogan, Meryem Nur — Journal of food science and technology Jan 2019

المؤلف: Kantekin-Erdogan, Meryem Nur
النشر: Journal of food science and technology Jan 2019
الوصف: 443-450 p.