Study of the effect of monoglycerides/proteins-polysaccharides balance on total replacement of egg in muffin formulation
- DOI
- 10.1016/j.foodchem.2026.151795
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151795,
title = {Study of the effect of monoglycerides/proteins-polysaccharides balance on total replacement of egg in muffin formulation},
author = {Ameni Dhieb and Abir Mokni Ghribi and Haifa sebii and Imen Agili and Romdhane Karoui and Hamadi Attia and Souhail Besbes},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151795},
url = {https://doi.org/10.1016/j.foodchem.2026.151795}
}RIS
TY - JOUR TI - Study of the effect of monoglycerides/proteins-polysaccharides balance on total replacement of egg in muffin formulation AU - Ameni Dhieb AU - Abir Mokni Ghribi AU - Haifa sebii AU - Imen Agili AU - Romdhane Karoui AU - Hamadi Attia AU - Souhail Besbes PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151795 UR - https://doi.org/10.1016/j.foodchem.2026.151795 ER -
APA
Dhieb, A., Ghribi, A. M., sebii, H., Agili, I., Karoui, R., Attia, H., & Besbes, S. (2026). Study of the effect of monoglycerides/proteins-polysaccharides balance on total replacement of egg in muffin formulation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151795
Source records
- crossref · retrieved 2026-11-08T05:45:16.857Z