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Effect of monoglyceride content on emulsion stability and rheology of mayonnaise
The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive oil with elevating glycerol contents from 25 to 100 g and reaction time...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342769/ https://ncbi.nlm.nih.gov/pubmed/30728588 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3506-2 |
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