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International Journal of Food Properties Volume 9, 2006 - Issue 4
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Original Articles

Comparison of Rheological Behaviour of Salad Sauces

E. Alvarez Chemical Engineering Department, ETSEI, University of Vigo, Vigo, SpainCorrespondence[email protected]
,
M.A. Cancela Chemical Engineering Department, ETSEI, University of Vigo, Vigo, Spain
&
R. Maceiras Chemical Engineering Department, ETSEI, University of Vigo, Vigo, Spain
Pages 907-915 | Received 09 Sep 2005, Accepted 06 Jun 2006, Published online: 18 Apr 2007

Citations (6)

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Read on this site (1)

Mehmet Resat Atılgan & Sevcan Unluturk. (2008) Rheological Properties of Liquid Egg Products (LEPS). International Journal of Food Properties 11:2, pages 296-309.
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Articles from other publishers (5)

E Kamsiati & H Herawati. (2021) Effect of stabilizer type and concentration on the characteristics of black pepper sauce. IOP Conference Series: Earth and Environmental Science 653:1, pages 012104.
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Vojtěch Kumbár, Šárka Nedomová, Sylvie Ondruší­ková & Adam Polcar. (2018) Rheological behaviour of chocolate at different temperatures. Potravinarstvo Slovak Journal of Food Sciences 12:1, pages 123-128.
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Cheryl Chung, Brian Degner & David Julian McClements. (2014) Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International 64, pages 664-676.
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Cheryl Chung, Brian Degner & David Julian McClements. (2013) Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Research International 54:1, pages 829-836.
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Katrien van Lent, Cao Thu Le, Brecht Vanlerberghe & Paul Van der Meeren. (2008) Effect of formulation on the emulsion and whipping properties of recombined dairy cream. International Dairy Journal 18:10-11, pages 1003-1010.
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