Rheological characterization of mayonnaise. Part I: Slippage at different oil and xanthan gum concentrations
- 31 December 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 25 (3), 397-408
- https://doi.org/10.1016/0260-8774(94)00011-w
Abstract
No abstract availableKeywords
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