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  1. 1
    Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference

    Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference by Jorge Metri Ojeda, Milena Ramírez Rodrigues, Diana Baigts Allende

    Published 2022-04-01
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  2. 2
    Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate

    Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate by Jorge Metri-Ojeda, Milena Ramírez-Rodrigues, Lizbeth Rosas-Ordoñez, Diana Baigts-Allende

    Published 2022-07-01
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