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

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Sáenz, M. C.
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-01-30T10:22:20Z
dc.date.available	2013-01-30T10:22:20Z
dc.date.issued	2010
dc.identifier.citation	Journal of Food Engineering, 97(2), p. 243-252 (2010); doi:10.1016/j.jfoodeng.2009.10.017	spa
dc.identifier.issn	0260-8774
dc.identifier.uri	http://hdl.handle.net/10651/11066
dc.format.extent	p. 243-252	spa
dc.language.iso	eng
dc.relation.ispartof	Journal of Food Engineering	spa
dc.source	WOK	spa
dc.title	Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent	spa
dc.type	journal article
dc.identifier.local	20100836	spa
dc.identifier.doi	10.1016/j.jfoodeng.2009.10.017
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.jfoodeng.2009.10.017	spa

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