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Optimization low-fat and low cholesterol mayonnaise production by central composite design
In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fi...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334215/ https://ncbi.nlm.nih.gov/pubmed/28298672 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2436-0 |
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