Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 25 (3), 409-425
- https://doi.org/10.1016/0260-8774(94)00010-7
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
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