Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer
Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Indonésio |
| Udgivet: |
University of Brawijaya
2021-11-01
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| Serier: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Fag: | |
| Online adgang: | https://jitek.ub.ac.id/index.php/jitek/article/view/584 |
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