Influencia de las concentraciones de aceite y emulsionante en las propiedades reologicas de emulsiones aceite en agua del tipo salsa fina.
1995
Franco J.M. | Guerrero A. | Gallegos C.
AGROVOC Keywords
Bibliographic information
Grasas y Aceites
Volume
46
ISSN
0017-3495
Pagination
v.108-114(2)
Other Subjects
Elasticite; Emulsifiant; Viscosite; Huile vegetale
Language
Spanish; Castilian
Note
7 tab., 10 fig.; 17 ref. Sumarios (En, Es).
Translated Title
English.
Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions.
Type
Journal Article; Numerical Data; Summary
Source
Grasas-y-Aceites (Espana). (Mar-Abr 1995). v. 46(2) p. 108-114.
Corporate Author
Sevilla Univ. (Espana). Facultad de Quimica
Universidad Catolica Argentina, Buenos Aires (Argentina). Facultad de Ciencias Agrarias.
2012-11-15
AGRIS AP
Data Provider
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