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Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant
Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, an...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261786/ https://www.ncbi.nlm.nih.gov/pubmed/37324861 http://dx.doi.org/10.1002/fsn3.3318 |