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Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

机译：Tucupi添加的蛋黄酱：表征，感官评估和流变行为

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Juliana Rodrigues do Carmo; Telma dos Santos Costa; Rosinelson da Silva Pena;
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年度 2019
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2. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent [J] . A.Laca, M.C.Saenz, B.Paredes, Journal of food engineering . 2010,第2期

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3. Physicochemical Characterization and Rheological Behavior Evaluation of the Liquid Crystalline Mesophases Developed with Different Silicones [J] . Prestes PS, Chorilli M, Chiavacci LA, Journal of Dispersion Science and Technology . 2010,第1a3期

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4. Effect of chaotic mixing on the rheological characterization of mayonnaise [C] . Seda Genç, Tolga Tugay İzmir, Ruhan Aşkın Uzel, International Conference on Electrical and Electronics Engineering . 2017

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8. Rheological Evaluation and Control of Flow Behavior of Concentrated Phosphate Mineral Slurries, Final Report. [R] . Zaman, A. A., El-Shall, H., Abdel-Khalek, N. A., 1999

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Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

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