Schädle, C.N.; Bader-Mittermaier, S.; Sanahuja, S.
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods 2022, 11, 806.
https://doi.org/10.3390/foods11060806
AMA Style
Schädle CN, Bader-Mittermaier S, Sanahuja S.
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods. 2022; 11(6):806.
https://doi.org/10.3390/foods11060806
Chicago/Turabian Style
Schädle, Christopher N., Stephanie Bader-Mittermaier, and Solange Sanahuja.
2022. "Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses" Foods 11, no. 6: 806.
https://doi.org/10.3390/foods11060806
APA Style
Schädle, C. N., Bader-Mittermaier, S., & Sanahuja, S.
(2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods, 11(6), 806.
https://doi.org/10.3390/foods11060806