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Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
Uppsala University.
Uppsala University.
Uppsala University.
Uppsala University.
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1997 (English)In: FOOD HYDROCOLLOIDS, ISSN 0268-005X, Vol. 11, no 1, 87-99 p.Article in journal (Other scientific) Published
Abstract [en]

The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar)

Place, publisher, year, edition, pages
OXFORD UNIV PRESS , 1997. Vol. 11, no 1, 87-99 p.
Identifiers
URN: urn:nbn:se:uu:diva-27615OAI: oai:DiVA.org:uu-27615DiVA: diva2:55511
Note
Addresses: Wendin K, UPPSALA UNIV, DEPT DOMEST SCI, DAG HAMMARSKJOLDS VAG 21, S-75237 UPPSALA, SWEDEN. NORWEGIAN FOOD RES INST, MATFORSK, N-1430 AS, NORWAY. INST SURFACE CHEM, S-11486 STOCKHOLM, SWEDEN. PROCORDIA FOOD AB, S-24181 ESLOV, SWEDEN.Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2011-01-15

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