storage stability of soybean oil machine-basedsalad dressings
Commercial salad dressings are oil-in-water (o/w) emulsions frequently used by the food industry to enhance the attractiveness and tastiness of different products. Rheological
Download scientific diagram Emulsion stability of French dressing samples during storage. Each sample includes different oils: T1: soybean oil, T2: olive oil, T3: rice bran oil, T4: sesame oil.
