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1-2 of 2 results for low-cholesterol mayonnaise

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Select article: Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise

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Research article

First published 2019-12

Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise

Mahsa Karshenas, Mohammad Goli, Nafiseh Zamindar

Food Science and Technology International

Select article: Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol

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Research article

First published 2000-4

Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol

A. Guerrero, P. Partal, C. Gallegos

Food Science and Technology International

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