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Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise
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| Published in: | Journal of the American Oil Chemists' Society |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1867754657607057408 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Journal of the American Oil Chemists' Society |
| description | |
| discipline_display | Agriculture |
| discipline_facet | Agriculture |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:90030 |
| institution | FRELIP |
| journal_source_facet | Journal of the American Oil Chemists' Society |
| last_indexed | 2026-06-12T02:00:45.559Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise Agriculture General Agriculture |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Agriculture General Agriculture Agriculture General Agriculture |
| subject_facet | Agriculture General Agriculture |
| title | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_auth | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_full | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_fullStr | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_full_unstemmed | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_short | Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise |
| title_sort | impact of pumpkin and carrot flours on the oxidative and rheological properties: properties of low‐fat cold‐pressed oil mayonnaise |
| topic | Agriculture General Agriculture |
| url | https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.70083?af=R |