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Ultra-high pressurehomogenisationprocess forproduction of reducedfat mayonnaise withsimilar rheologicalcharacteristics asits full fatcounterpart Kemal AganovicUte BindrichVolker Heinz2017 год

Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2017
Авторы: Kemal Aganovic, Ute Bindrich, Volker Heinz
Издательство: Elsevier BV
Источник: Innovative Food Science & Emerging Technologies
Ключевые слова: Proteins in Food Systems, Food Chemistry and Fat Analysis, Microencapsulation and Drying Processes