Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference
Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat content implies the use of additives that can...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Academia Española de Nutrición y Dietética
2022-04-01
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| Series: | Revista Española de Nutrición Humana y Dietética |
| Subjects: | |
| Online Access: | https://www.renhyd.org/index.php/renhyd/article/view/1620 |