Repositorio Institucional de la Universidad de Oviedo

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

Author:

Laca Pérez, Amanda; Sáenz, M. C.; Paredes García-Viniegras, Benjamín; Díaz Fernández, José Mario

Publication date:

2010

Publisher version:

http://dx.doi.org/10.1016/j.jfoodeng.2009.10.017

Citación:

Journal of Food Engineering, 97(2), p. 243-252 (2010); doi:10.1016/j.jfoodeng.2009.10.017

Descripción física:

p. 243-252

URI:

http://hdl.handle.net/10651/11066

ISSN:

0260-8774

Identificador local:

20100836

DOI:

10.1016/j.jfoodeng.2009.10.017