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-Reference-Cited by-同舟云学术

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

Published:2021-01 Issue: Volume:136 Page:110341
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Armaforte Emanuele,Hopper Lynsey,Stevenson Gillian

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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5. Influence of droplet size and concentration on the color of oil-in-water emulsions;Chantrapornchai;Journal of Agricultural and Food Chemistry,1998

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