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A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate
The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0–9 % of each componen...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444871/ https://ncbi.nlm.nih.gov/pubmed/26028719 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1389-4 |
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