Characterization of mayonnaise properties prepared using...

Food Hydrocolloids 2019 / 11 Vol. 96

Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator

Primacella, Monica, Wang, Tong, Acevedo, Nuria Cristina
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Volume:
96
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.06.008
Date:
November, 2019
File:
PDF, 1.04 MB
english, 2019
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