Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil
Mayonnaise is a kind of semi-solid oil-in-water emulsion. Vegetable oil have an important function in an emulsion to contribute to the texture, the appearance and the sensory acceptability of mayonnaise. Mayonnaise stability is dependent on several factors such as amount of oil, amount of egg...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdf |