Open AccessThe effect of different concentrations of Vivapur MCG on the stability of fat – reduced, low – cholesterol mayonnaise emulsion
Publication year - 2014
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/5.5.107-112
Subject(s) - emulsion , food science , chemistry , cholesterol , fat emulsion , biochemistry , medicine , parenteral nutrition