Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise
The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2021-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1907 |