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Native and annealed oat starches as a fat replacer in mayonnaise |
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| Authors: | Stéfani Werlang Cheilane Bonfante Tatiana Oro Bárbara Biduski Telma Elita Bertolin Luiz Carlos Gutkoski |
| Affiliation: | 1. Graduate Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil;2. Food Engineering, University of Passo Fundo, Passo Fundo, Brazil;3. Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil |
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