Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners-Reference-Cited by-同舟云学术

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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

Published:1997-01 Issue:1 Volume:11 Page:87-99
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wendin Karin,Aaby Kjersti,Edris Amr,Ellekjaer Marit Risberg,Albin Rickard,Bergenståhl Björn,Johansson Lisbeth,Willers Ene Pilman,Solheim Ragnhild

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Drewnowski,A. Fats and Food Texture. University of Michigan, MI.

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