The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

Research output: Contribution to journalJournal articleResearchpeer-review

Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Maria Elisabet Wendin

Original languageEnglish
Article number9
JournalFoods
Volume7
Issue number1
Number of pages9
ISSN2304-8158
DOIs
Publication statusPublished - 2018

    Research areas

  • mayonnaise, emulsification, sensory evaluation, texture, processing

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ID: 191284341