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Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation

Authors :
Wan Wang
Chuanbing Hu
Hong Sun
Jiale Zhao
Cong Xu
Yue Ma
Jiage Ma
Lianzhou Jiang
Juncai Hou
Zhanmei Jiang
Source :
LWT. 167:113867
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
Food Science

Details

ISSN :
00236438
Volume :
167
Database :
OpenAIRE
Journal :
LWT
Accession number :
edsair.doi...........c7d83b61a7a45a6d16272cc7dd768871

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