Mayonnaises from Fresh or Frozen Egg Yolk with Rapeseed and Sesame Oils -the Influence of Egg Yolk Freezing and Storage Time and Oils Ratio
The rheological behavior of some mayonnaise varieties prepared from liquid egg yolks, fresh or frozen, whose oily phase is made up of mixtures of sesame oil and rapeseed oil was studied in the current paper. The study examined the influence of the freezing time of the egg yolk, of the ratio between...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Sciences of Moldova, Institute of Chemistry
2023-06-01
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| Series: | Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry |
| Subjects: | |
| Online Access: |
http://cjm.ichem.md/sites/default/files/article_files/ChemJMold_10.19261cjm.2023.1060-Nitu.pdf
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