Auteur Ghoush, Mahmoud Abu
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Ghoush, Mahmoud Abu, Auteur ; Samhouri, Murad, Auteur ; Al-Holy, Murad, Auteur |The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayo[...]
