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Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise
Mayonnaise is a semi‐solid oil‐in‐water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751449/ https://www.ncbi.nlm.nih.gov/pubmed/35035926 http://dx.doi.org/10.1002/fsn3.2665 |