Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Faculty of Food Science Technology, Universiti Putra Malaysia
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101818/ http://www.ifrj.upm.edu.my/volume-29-2022.html |
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