Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics

Annals of Agricultural Sciences

Volumn 58, Issue 2, 2013, Pages 213-220

  Kishk, Y F M ^a   Elsheshetawy, Hemat E ^a  

^a Ain Shams University   (Egypt)

Author keywords

Ginger; Mayonnaise; Oxidation; Rheology; Sensory

Indexed keywords

EID: 84900446325     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2013.07.016     Document Type: Article

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