Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute

Articles > Article · 2022

Authors: İPEK ÖZCAN, ESRA ÖZYİĞİT, SELEN ERKOÇ, Şebnem TAVMAN, Seher KUMCUOĞLU

Journal of Food Engineering, Journal Indexed in SCI Expanded, International, WoS, 2022, vol 344, pp 111388-111388

DOI: 10.1016/j.jfoodeng.2022.111388

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