Rheological, Textural, and Sensory Characteristics of Low‐Fat Mayonnaise: Impacts of Citrus Fiber as a Fat Substitute

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Heyang Xu, Hongyu Li, Qiuwan Jiang, Chenglong Ma, Lizhe Wang, Zhanmei Jiang, Song Wang
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of Food Process Engineering
Online Access:	Acceder al recurso
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