Related references
Note: Only part of the references are listed.
Article
Chemistry, Applied
beta-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise
S Worrasinchai et al.
FOOD HYDROCOLLOIDS (2006)
Review
Biotechnology & Applied Microbiology
Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A review
RB Smittle
JOURNAL OF FOOD PROTECTION (2000)
Article
Food Science & Technology
Modelling the pH of mayonnaise by the ratio of egg to vinegar
R Xiong et al.
FOOD CONTROL (2000)
Share Paper
