The physicochemical properties of cholesterol reduced egg yolk powder produced by removal of P-cyclodextrin inclusion complex and its application in mayonnaise / Fauziah Che In

Association of eggs to high cholesterol level in body is greatly known. Liquid egg yolk is also difficult to transport due to their bulkiness, fragility and highly perishable. Egg yolk powder with reduced cholesterol content would be beneficial and nutritious to consume. Therefore, the aim of this s...

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Bibliographic Details
Main Author: Che In, Fauziah
Format: Thesis
Language:English
Published: 2018
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/67507/2/67507.pdf
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