EFFECT OF EGG-YOLK AND EGG-YOLK + SALT ON RHEOLOGICAL PROPERTIES AND PARTICLE-SIZE DISTRIBUTION OF MODEL OIL-IN-WATER SALAD DRESSING EMULSIONS

被引：24

作者：

CARRILLO, AR

KOKINI, JL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1352 / &

共 15 条

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[7]

POWRIE WD, 1976, PRINCIPLES FOOD SC 1

[8]

Sell HM, 1935, IND ENG CHEM, V27, P1222

[9] FLOW PROPERTIES OF EMULSIONS [J].

SHERMAN, P .

[10]

SHERMAN P, 1967, J COLLOID INTERF SCI, V24, P67