Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

Published 2012 View Full Article

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Title
Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 1, Pages 64-73
Publisher
Elsevier BV
Online
2012-02-18
DOI
10.1016/j.foodchem.2012.02.058

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