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

Articles > Article · 2023

Authors: Şebnem TAVMAN

JOURNAL OF FOOD ENGINEERING, Journal Indexed in SCI Expanded, International, 2023, vol 344, pp 111388-111388

DOI: 10.1016/j.jfoodeng.2022.111388

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