Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
- 1 January 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (1), 87-99
- https://doi.org/10.1016/s0268-005x(97)80015-x
Abstract
No abstract availableKeywords
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- An Improved Model for Food Thickness from non‐Newtonian Fluid Mechanics in the MouthJournal of Food Science, 1983