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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. / Olsson, Viktoria; Håkansson, Andreas; Purhagen, Jeanette; Wendin, Karin Maria Elisabet.
In:
Foods, Vol. 7, No. 1, 9, 2018.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Olsson, V, Håkansson, A, Purhagen, J
& Wendin, KME 2018, '
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise',
Foods, vol. 7, no. 1, 9.
https://doi.org/10.3390/foods7010009APA
Olsson, V., Håkansson, A., Purhagen, J.
, & Wendin, K. M. E. (2018).
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.
Foods,
7(1), [9].
https://doi.org/10.3390/foods7010009Vancouver
Olsson V, Håkansson A, Purhagen J
, Wendin KME.
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.
Foods. 2018;7(1). 9.
https://doi.org/10.3390/foods7010009Author
Olsson, Viktoria ; Håkansson, Andreas ; Purhagen, Jeanette ; Wendin, Karin Maria Elisabet. / The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. In: Foods. 2018 ; Vol. 7, No. 1.
Bibtex
@article{b13dece0bff84a2a91519ec71751d1fd,
title = "The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise",
keywords = "mayonnaise, emulsification, sensory evaluation, texture, processing",
author = "Viktoria Olsson and Andreas H{\aa}kansson and Jeanette Purhagen and Wendin, {Karin Maria Elisabet}",
year = "2018",
doi = "10.3390/foods7010009",
language = "English",
volume = "7",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "1",
}
RIS
TY - JOUR
T1 - The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
AU - Olsson, Viktoria
AU - Håkansson, Andreas
AU - Purhagen, Jeanette
AU - Wendin, Karin Maria Elisabet
PY - 2018
Y1 - 2018
KW - mayonnaise
KW - emulsification
KW - sensory evaluation
KW - texture
KW - processing
U2 - 10.3390/foods7010009
DO - 10.3390/foods7010009
M3 - Journal article
C2 - 29342128
VL - 7
JO - Foods
JF - Foods
SN - 2304-8158
IS - 1
M1 - 9
ER -
