Subject
Cultural Studies,Food Science
Reference39 articles.
1. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise;Ali;J Food Saf.,2020
2. Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute;Alves;Ciência Rural.,2021
3. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties;Alu’datt;J. Food Sci. Technol.,2017
4. Overview of Non-newtonian Boundary Layer Flows and Heat Transfer. Applications of Heat, Mass and Fluid Boundary Layers;Amoo,2020
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
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献