Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer
| Autor: | Thaiudom, Siwatt, Khantarat, Kallaya |
|---|---|
| Zdroj: | In Procedia Food Science 2011 1:315-321 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|