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Journal: Foods, 2022
Volume: 11
Number: 2201
2201
Article: Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
Authors: by Wan Wang, Chuanbing Hu, Hong Sun, Jiale Zhao, Cong Xu, Yue Ma, Jiage Ma, Lianzhou Jiang and Juncai Hou
Link: https://www.mdpi.com/2304-8158/11/15/2201

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