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Advances in Biotechnology2018

STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS

Cristina Damian · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOImayonnaise oil content rheology sensory characteristics

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Advances in Biotechnology2018

STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS

DOImayonnaise oil content rheology sensory characteristics

View record