Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
- 26 May 2007
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 84 (2), 348-357
- https://doi.org/10.1016/j.jfoodeng.2007.05.025
Abstract
No abstract availableKeywords
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