Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise
The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2023-05-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1987 |