Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

International Journal of Food Science and Technology

Volumn 44, Issue 4, 2009, Pages 777-783

  De Cássia Da Fonseca, Vânia ^a   Haminiuk, Charles Windson Isidoro ^b   Izydoro, Dayane Rosalyn ^a   Waszczynskyj, Nina ^a   De Paula Scheer, Agnes ^a   Sierakowski, Maria Rita ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Response surface methodology; Rheology; Salad dressing; Whey

Indexed keywords

EID: 62449245243     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01897.x     Document Type: Article

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