id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-109	W, Tawongsa; Abdelmoula, Adran	Rheological categorization and quality of Large-scale marketable mayonnaise using back extrusion	2014	7	.pdf	application/pdf	3839	233	52	Since mayonnaise rheological properties are related to the formulation, process parameters, the storage temperature and commercial mayonnaises present differentiated formulations analysis performed in distinct temperatures demonstrates such differences in its rheology. Mayonnaise rheological properties are related with formulation, process parameters and storage temperature.	cache/ajfsoa-109.pdf	txt/ajfsoa-109.txt