TY  JOUR
TI  Development of mayonnaise  recipes considering the main trends in product range improvement
KW  Egg products
KW  mayonnaise
KW  emulsion stability
KW  enzymatic modification
KW  phospholipase
KW  yolk
KW  egg mixture
JO  Food Processing: Techniques and Technology
AU  Starovoitova, K.V.
AU  Tereshchuk, L.V.
PY  2018
IS  48
PB  Kemerovo State University