Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Ishibashi Chinami and Hondoh Hironori and Ueno Satoru,Influence of fat crystallization on the freeze-thaw stability of mayonnaise-type O/W emulsions,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2017,29,0,55,https://cir.nii.ac.jp/crid/1390282680669478656,https://doi.org/10.11402/ajscs.29.0_55