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Investigating the physicochemical, rheological, and sensory..:
Mohammadi, Sahar
;
Alimi, Mazdak
;
Shahidi, Seyed‐Ahmad
.
Food Science & Nutrition. 12 (2024) 7 - p. 5147-5161 , 2024
Link:
https://doi.org/10.1002/fsn3.4163
RT Journal T1
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.4163&Exemplar=1&LAN=DE A1 Mohammadi, Sahar A1 Alimi, Mazdak A1 Shahidi, Seyed‐Ahmad A1 Shokoohi, Shirin PB Wiley YR 2024 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 12 IS 7 SP 5147 OP 5161 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.4163 DO https://doi.org/10.1002/fsn3.4163 SF ELIB - SuUB Bremen
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