Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design
Crossref DOI link: https://doi.org/10.1007/s11483-014-9356-1
Published Online: 2014-07-27
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rahmati, Nazanin Fatemeh
Mazaheri Tehrani, Mostafa
Daneshvar, Kazem
Koocheki, Arash
Text and Data Mining valid from 2014-07-27