Sauces and dressings - A review of properties and applications
| dc.contributor.author | Badrie, Neela | |
| dc.contributor.author | Sikora, Marek | |
| dc.contributor.author | Deisingh, Anil K. | |
| dc.contributor.author | Stanislaw, Kowalski | |
| dc.date.accessioned | 2012-02-15T17:45:19Z | |
| dc.date.available | 2012-02-15T17:45:19Z | |
| dc.date.issued | 2008 | |
| dc.identifier.uri | https://hdl.handle.net/2139/11584 | |
| dc.language.iso | en | en_US |
| dc.publisher | Critical Reviews in Food Science and Nutrition | en_US |
| dc.subject | emulsifiers | en_US |
| dc.subject | texture | en_US |
| dc.subject | sensory properities | en_US |
| dc.subject | rheological | en_US |
| dc.subject | microbiological | en_US |
| dc.subject | sauces | en_US |
| dc.subject | dressings | en_US |
| dc.title | Sauces and dressings - A review of properties and applications | en_US |
| dc.type | Article | en_US |
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