INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL‐IN‐WATER EMULSIONS AND MAYONNAISE
- 1 December 1983
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 14 (4) , 397-417
- https://doi.org/10.1111/j.1745-4603.1983.tb00358.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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