Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
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DOI: 10.3390/foods11152201
Abstract: With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that… read more here.
Keywords: mayonnaise; sob substituted; low fat; fat mayonnaise ... See more keywords