Interfacial and Rheological Properties of Oil-In-Water Emulsions as Affected by Egg Yolk From Different Sources
Hen egg yolk is an essential ingredient for the preparation of a large variety food emulsions, such as mayonnaises, salad dressings and creams. The preparation and long-term stability of this kind of food are influenced by the solution pH. However, the emulsifying properties of duck and goose egg...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी अंग्रेज़ी |
| प्रकाशित: |
2008
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| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/8514/1/FSTM_2008_13_A%20D.pdf |