Defatted Sesame Seed Cake: Influence on the Physicochemical and Textural Characteristics of Mayonnaise
Author:
Affiliation:
1. Stefan cel Mare University,Faculty of Food Engineering,Suceava,Romania,720229
Publisher
IEEE
Link
http://xplorestaging.ieee.org/ielx7/9991246/9991267/09991609.pdf?arnumber=9991609
Reference27 articles.
1. Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil
2. Nutraceutical Importance of Sesame Seed and Oil: A Review of the Contribution of their Lignans
3. Toward a Circular Bioeconomy within Food Waste Valorization: A Case Study of an On-Site Composting System of Restaurant Organic Waste
4. Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient
5. Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality
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2. The Influence of Virgin Red Palm Oil on The Physical and Textural Properties of Various Vegetable Full-Fat Mayonnaise;Sains Malaysiana;2023-10-31
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