Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

Annelies E. Blok*, Dieuwerke P. Bolhuis, Luben N. Arnaudov, Krassimir P. Velikov, Markus Stieger

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

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