Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

Published 2007 View Full Article

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Title
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 84, Issue 2, Pages 348-357
Publisher
Elsevier BV
Online
2007-05-28
DOI
10.1016/j.jfoodeng.2007.05.025

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