Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Abstract

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An Approach to the Assessment of the Physical Stability of Mayonnaises

“…The object of this study was a series of samples of commercial mayonnaises and a low-fat mayonnaise that we developed. More detailed information about CM is presented in [6], and about the formulation for the LFM in [7].…”

“…Rheological and microstructural parameters for LFM sample[7] and calculation results using expression(5).…”