Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum
The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation. The mayonnaise prepared with different compositions of WGPI, egg, and XG by applying the optimal mixture design method and effect of thi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66569_e89ff362b7bd398e8861612a1a120b97.pdf |