Rheological characterization of traditional and light mayonnaises

Journal of Food Engineering - Tập 35 - Trang 409-417 - 1998
Donatella Peressini1, Alessandro Sensidoni1, Bruno de Cindio2
1Department of Food Science, University of Udine, Via Marangoni No. 97, 33100 Udine, Italy
2Department of Chemical Engineering and Materials, University of Calabria, 87030 Arcavacata Rende, Cosenza, Italy

Tài liệu tham khảo

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