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Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
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- Wendin, K (author)
- Uppsala universitet
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- Aaby, K (author)
- Uppsala universitet
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- Edris, A (author)
- Uppsala universitet
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- OXFORD UNIV PRESS, 1997
- 1997
- English.
- In: FOOD HYDROCOLLOIDS. - : OXFORD UNIV PRESS. - 0268-005X. ; 11:1, s. 87-99
- Journal article (other academic/artistic)
Abstract
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- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar)
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- vet (subject category)
- art (subject category)
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- Wendin, K
- Aaby, K
- Edris, A
- Ellekjaer, MR
- Albin, R
- Bergenstahl, B
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- Johansson, L
- Willers, EP
- Solheim, R
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- FOOD HYDROCOLLOI ...
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- Uppsala University
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