Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise
The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy,...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Consejo Superior de Investigaciones Científicas
2021-12-01
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| Serier: | Grasas y Aceites |
| Fag: | |
| Online adgang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1907 |
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