Cite
HARVARD Citation
Blok, A. et al. (2023). Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food hydrocolloids. p. . [Online].
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Blok, A. et al. (2023). Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food hydrocolloids. p. . [Online].