Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis
Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis
Alejandra Gómez1, Valeria Almeida2, Emilia Vintimilla2, Manuel Coronel1, Geovanny Rodriguez3 and Elena Balarezo1*
Figure 1:
Flow chart for the production of mayonnaise.
Flavor star of descriptive profiles of the treatments.
Figure 3:
Responses of the hedonic scale T2.
