Interfacial and Rheological Properties of Oil-In-Water Emulsions as Affected by Egg Yolk From Different Sources
Hen egg yolk is an essential ingredient for the preparation of a large variety food emulsions, such as mayonnaises, salad dressings and creams. The preparation and long-term stability of this kind of food are influenced by the solution pH. However, the emulsifying properties of duck and goose egg...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2008
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8514/1/FSTM_2008_13_A%20D.pdf |
| الوسوم: |
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