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

Makaleler > Tam Makale · 2023

Yazarlar: Şebnem TAVMAN

JOURNAL OF FOOD ENGINEERING, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2023, cilt 344, ss 111388-111388

DOI: 10.1016/j.jfoodeng.2022.111388

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