Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise
Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 8 vom: 23. Dez., Seite 633-641 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Peanut–sesame meal milk egg yolk low-cholesterol mayonnaise rheological properties Cholesterol, Dietary Emulsifying Agents Emulsions Fat Substitutes Plant Oils mehr... |
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