Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
| Autor: | Anton, M *, Chapleau, N, Beaumal, V, Delépine, S, de Lamballerie-Anton, M |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2001 2(1):9-21 |
| Databáze: | ScienceDirect |
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