Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
Autor: | Kjersti Aaby, Lisbeth Johansson, Karin Wendin, Björn Bergenståhl, Marit Risberg Ellekjær, Ragnhild Solheim, Amr E. Edris, Rickard Albin, Ene Pilman Willers |
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Zdroj: | Scopus-Elsevier |
Popis: | The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) w ... |
Databáze: | OpenAIRE |
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