%0 Journal Article
%T Development of mayonnaise  recipes considering the main trends in product range improvement
%A Starovoitova, K.V.
%A Tereshchuk, L.V.
%K Egg products, mayonnaise, emulsion stability, enzymatic modification, phospholipase, yolk, egg mixture
%J Food Processing: Techniques and Technology
%D 2018
%N 48
%P 7
%I Kemerovo State University