Impact of Carrot Pomace Powder (CPP) on the Physicochemical and Sensory Properties of Mayonnaise
This study examines the impact of incorporating carrot pomace powder (CPP) in mayonnaise. Utilizing agricultural by-products like CPP can enhance nutritional value, improve product stability, and promote sustainability. Mayonnaise samples containing 1.5%, 3%, and 4% CPP were analyzed for physicochem...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Iranian Research Organization for Science and Technology (IROST)
2025-04-01
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| Edice: | فناوریهای جدید در صنعت غذا |
| Témata: | |
| On-line přístup: | https://jift.irost.ir/article_1543_ff5ba5747789f77d56e575e3dc979bb2.pdf |
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