Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum

Published 2010 View Full Article

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Title
Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 3, Pages 618-630
Publisher
Informa UK Limited
Online
2010-06-15
DOI
10.1080/10942910902716984
References
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