Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

LWT

Volumn 41, Issue 6, 2008, Pages 1018-1028

  Izidoro, Dayane R ^a   Scheer, Agnes P ^a   Sierakowski, Maria Rita ^a   Haminiuk, Charles W I ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Emulsion; Green banana pulp; Response surface methodology; Rheology

Indexed keywords

CONCENTRATION (PROCESS); EMULSIONS; RHEOLOGY; VEGETABLE OILS; YIELD STRESS;

FLOW BEHAVIOUR INDEX; GREEN BANANA PULP; RESPONSE SURFACE METHODOLOGY;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 40649128561     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.009     Document Type: Article

References (47)