Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
Authors:
- Wan WangWWWan Wang
- Chuanbing HuCHChuanbing Hu
- Hong SunHSHong Sun
- Jiale ZhaoJZJiale Zhao
- Cong XuCXCong Xu
- Yue MaYMYue Ma
- Jiage MaJMJiage Ma
- Lianzhou JiangLJLianzhou Jiang
- Juncai HouJHJuncai Hou
- Zhanmei JiangZJZhanmei Jiang
Open Access
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31871727)
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