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Studies on eggless mayonnaise from rice bran and sesame oils
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the phy...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2019
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542863/ https://ncbi.nlm.nih.gov/pubmed/31205366 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03819-1 |
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