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A study of the rheological characteristics and stability of salad dressing emulsions prepared by modified canola lecithin.
A study of the rheological characteristics and stability of salad dressing emulsions prepared by modified canola lecithin.
2007
H. I. Khalil
Y. F. M. Kishk
A. M. M. Eman
Keywords:
Rheology
Flavour
Food additive
Canola
Salad dressing
Food storage
Food science
Lecithin
Chemistry
Correction
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