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JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 8, 2002, Pages 837-843

Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise

(3) Moros, J E a Franco, J M b Gallegos, C b

a UNIVERSITY OF SEVILLE (Spain)

b UNIVERSITY OF HUELVA (Spain)

Author keywords

Droplet size distribution; Egg yolk; Emulsifier; Low in cholesterol emulsion; Mayonnaise; Rheology

Indexed keywords

CHOLESTEROL; COMPOSITION; EXTRACTION; RHEOLOGY; VISCOSITY OF LIQUIDS;

DROPLET SIZE DISTRIBUTION;

EMULSIONS;

EID: 0036686119 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-002-0567-6 Document Type: Article

Times cited : (26)

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