The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste

Food Quality and Preference

Volumn 18, Issue 6, 2007, Pages 872-879

  Kostyra, E ^a   Barylko Pikielna N ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Emulsions; Fat level; Guar gum; Salty taste; Smoke curing flavour

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 34248651836     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.02.002     Document Type: Article

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