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...
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| 主要な著者: | , , , , |
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| フォーマット: | Journal article |
| 言語: | English |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://scholar.dlu.edu.vn/handle/123456789/784 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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