Article Versions Notes

Shafique B, Murtaza MA, Farid MS, Ameer K, Hussain MI, Sienkiewicz M, Lichota A, Łopusiewicz Ł. Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties. Molecules. 2025; 30(17):3511. https://doi.org/10.3390/molecules30173511

Shafique, Bakhtawar, Mian Anjum Murtaza, Muhammad Salman Farid, Kashif Ameer, Muhammad Imran Hussain, Monika Sienkiewicz, Anna Lichota, and Łukasz Łopusiewicz. 2025. "Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties" Molecules 30, no. 17: 3511. https://doi.org/10.3390/molecules30173511

Shafique, B., Murtaza, M. A., Farid, M. S., Ameer, K., Hussain, M. I., Sienkiewicz, M., Lichota, A., & Łopusiewicz, Ł. (2025). Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties. Molecules, 30(17), 3511. https://doi.org/10.3390/molecules30173511