[Other] Relationship between Rheology, Particle Size and Texture of Mayonnaise

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cumeoxinh Post time 2024-5-8 13:28:17 | Show all posts |Read mode
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journal£ºFood Science and Technology Research

Authors£ºKentaro MARUYAMA; Toshiyuki SAKASHITA; Yoshio HAGURA; Kanichi SUZUKI

Published date£º2007--

DOI£º10.3136/fstr.13.1

Article link£ºhttp://dx.doi.org/10.3136/fstr.13.1

Article Source£ºJapanese Society for Food Science and Technology¡£


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