The rheological behaviour of low fat soy-based salad dressing

International Journal of Food Science and Technology

Volumn 43, Issue 12, 2008, Pages 2204-2212

  Zhang, Chi ^a   Quek, Siew Young ^a   Lam, Gloria ^a   Easteal, Allan J ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Creep and recovery; Damping factors; Emulsifier; Rheology; Salad dressing; Soybean oil; Storage modulus; Viscosity

Indexed keywords

GLYCINE MAX;

EID: 56349131866     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01852.x     Document Type: Article

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