Development of egg yolk-free mayonnaise using rice protein with xanthan gum.

Baek M, Jeon S, Jeong S, Mun S.

DOI: 10.1007/s10068-024-01672-3
Published: 2024-07-30
Container: Food Sci Biotechnol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-024-01672-3,
  title = {Development of egg yolk-free mayonnaise using rice protein with xanthan gum.},
  author = {Baek M and  Jeon S and  Jeong S and  Mun S.},
  year = {2025},
  journal = {Food Sci Biotechnol},
  doi = {10.1007/s10068-024-01672-3},
  url = {https://doi.org/10.1007/s10068-024-01672-3}
}

RIS

TY  - JOUR
TI  - Development of egg yolk-free mayonnaise using rice protein with xanthan gum.
AU  - Baek M
AU  -  Jeon S
AU  -  Jeong S
AU  -  Mun S.
PY  - 2025
JO  - Food Sci Biotechnol
DO  - 10.1007/s10068-024-01672-3
UR  - https://doi.org/10.1007/s10068-024-01672-3
ER  -

APA

M, B., S, J., S, J., & S., M. (2025). Development of egg yolk-free mayonnaise using rice protein with xanthan gum.. Food Sci Biotechnol. https://doi.org/10.1007/s10068-024-01672-3

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europe-pmc · retrieved 2026-09-25T06:38:32.741Z