✦ LIBER ✦

Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

✍ Scribed by Karin Wendin; Marit Risberg Ellekjær; Ragnhild Solheim

Book ID: 115610384
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 222 KB
Volume: 32
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.1999.0562

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Heating rate effects on high-fat and low

Heating rate effects on high-fat and low-fat frankfurters with a high content of added water

✍ S. Cofrades; J. Carballo; F. Jiménez-Colmenero 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 698 KB

Effect of drying profile and whole grain

Effect of drying profile and whole grain content on flavour and texture of pasta

✍ West, Ryan; Seetharaman, Koushik; Duizer, Lisa M. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 317 KB

The effect of fat levels and guar gum ad

The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste

✍ E. Kostyra; N. Baryłko-Pikielna 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 182 KB

EFFECT OF FAT AND TEXTURED SOY PROTEIN C

EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF

✍ H. R. CROSS; MARILYN S. STANFIELD; E.CURTIS GREEN; JANE M. HEINEMEYER; ANN B. HO 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 222 KB

EFFECTS OF SUBSTITUTING ADDED WATER FOR

EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA

✍ J. R. CLAUS; M. C. HUNT; C. L. KASTNER 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 945 KB

EFFECT OF HOMOGENIZATION AND FAT CONTENT

EFFECT OF HOMOGENIZATION AND FAT CONTENT ON ORAL PERCEPTION OF LOW AND HIGH VISCOSITY MODEL CREAMS

✍ N.J. RICHARDSON; D.A. BOOTH; N.L. STANLEY 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 488 KB