Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers
Version of Record online: 13 MAR 2009
© 2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 44, Issue 4, pages 777–783, April 2009
How to Cite
De Cássia da Fonseca, V., Haminiuk, C. W. I., Izydoro, D. R., Waszczynskyj, N., De Paula Scheer, A. and Sierakowski, M.-R. (2009), Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers. International Journal of Food Science & Technology, 44: 777–783. doi: 10.1111/j.1365-2621.2008.01897.x
- Issue online: 13 MAR 2009
- Version of Record online: 13 MAR 2009
- (Received 13 September 2008; Accepted in revised form 13 November 2008)
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