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...
Đã lưu trong:
| Những tác giả chính: | , , , , |
|---|---|
| Format: | Journal article |
| Sprog: | English |
| Udgivet: |
2023
|
| Fag: | |
| Online adgang: | https://scholar.dlu.edu.vn/handle/123456789/2552 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|