The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Research output: Contribution to journal › Journal article › peer-review
Documents
- The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Final published version, 1.84 MB, PDF document
Original language | English |
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Article number | 9 |
Journal | Foods |
Volume | 7 |
Issue number | 1 |
Number of pages | 9 |
ISSN | 2304-8158 |
DOIs | |
Publication status | Published - 2018 |
- mayonnaise, emulsification, sensory evaluation, texture, processing
Research areas
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ID: 191284341