Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise
Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsif...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Journal article |
| Sprache: | English |
| Veröffentlicht: |
2023
|
| Schlagworte: | |
| Online Zugang: | https://scholar.dlu.edu.vn/handle/123456789/2552 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
Schreiben Sie den ersten Kommentar!