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New Formulas in Mayonnaise Production A New Rheological Perspective for Systems with Yeast Protein Extract (Ype)

AuthID
P-011-K71

Author(s)

Coelho, P

Komora, N

Xavier, A

Centeno, F

Raymundo, A

Editor(es)

Raymundo,A;Alves,VD;Sousa,I;Galindo Rosales,FJ

Tipo de Documento

Proceedings Paper

Year published

2024

Publicado

in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024 in Springer Proceedings in Materials, ISSN: 2662-3161

Volume: 56, Páginas: 181-184 (4)

Conference

9Th Iberian Meeting on Rheology (Ibereo), Date: SEP 04-06, 2024, Location: Univ Lisbon, Inst Super Agronomia (ISA), Lisbon, PORTUGAL, Host: Univ Lisbon, Inst Super Agronomia (ISA)

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Publication Identifiers

DOI: 10.1007/978-3-031-67217-0_40

SCOPUS: 2-s2.0-85202053460

Wos: WOS:001314530800040

Source Identifiers

ISSN: 2662-3161

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New Formulas in Mayonnaise Production A New Rheological Perspective for Systems with Yeast Protein Extract (Ype)

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