Open AccessReducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
Author(s) -
Belal J. Muhialdin,
Nameer Khairullah Mohammed,
Hui Jen Cheok,
Farouk Abd-Elaziem,
Anis Shobirin Meor Hussin
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.3.14
Subject(s) - food science , taste , chemistry , bitter taste , significant difference , mathematics , statistics
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