Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
Crossref DOI link: https://doi.org/10.1007/s10068-016-0248-7
Published Online: 2016-12-31
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yildirim, Merve
Sumnu, Gulum
Sahin, Serpil
License valid from 2016-12-01