Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute
Author:
Funder
Ege Üniversitesi
Publisher
Elsevier BV
Subject
Food Science
Reference52 articles.
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5. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise;Armaforte;Lebensm. Wiss. Technol.,2021
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