Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise

Publication date: Available online 7 October 2020Source: LWTAuthor(s): Emanuele Armaforte, Lynsey Hopper, Gillian Stevenson
Source: LWT Food Science and Technology - Category: Food Science Source Type: research