Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing: Static and Dynamic Sensory and Rheological Analyses

LWT

Volumn 34, Issue 4, 2001, Pages 222-233

  Wendin, Karin ^a   Hall, Gunnar ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Salad dressing; fat content; emulsifier; thickener; taste; flavour; texture; time intensity; rheology; sensory

Indexed keywords

EID: 0035558196     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0757     Document Type: Article

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