The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatments. Experimental data’s of colo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-03-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67263_9626490b3ee5a7a8933bf80b2c09c8fd.pdf |