Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier
Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier. The consumers have demanded that for natural, healthy, and low calorie food especially for development and manufacture of low fat mayonnaise....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2019-04-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/672 |