Steady state and time dependent rheological behaviour of mayonnaise (egg and eggless)

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 2009-2016

  Singla, N ^a   Verma, P ^a   Ghoshal, G ^a   Basu, S ^b  

^a PANJAB UNIVERSITY   (India)

^b NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

Author keywords

Egg; Mayonnaise; Rheology; Texture; Time dependent

Indexed keywords

EID: 84884690780     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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