Rheological properties, textural properties, and storage stability of palm kernel-based diacylglycerol-enriched mayonnaise
The effect of replacement of soybean oil (SBO) with 0, 5, 10, 15, and 20% palm kernel based-diacylglycerol (PKDG) which were referred to as SD1000, SD9505, SD9010, SD8515, and SD8020 formulations, respectively, on the rheological properties, textural properties, and storage stability of mayonnaise w...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-VCH Verlag GmbH & Co. KGaA
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/18143/1/Rheological%20properties%2C%20textural%20properties%2C%20and%20storage%20stability%20of%20palm%20kernel-based%20diacylglycerol-enriched%20mayonnaise.pdf http://psasir.upm.edu.my/id/eprint/18143/ http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400586/abstract |
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http://psasir.upm.edu.my/id/eprint/18143/1/Rheological%20properties%2C%20textural%20properties%2C%20and%20storage%20stability%20of%20palm%20kernel-based%20diacylglycerol-enriched%20mayonnaise.pdfhttp://psasir.upm.edu.my/id/eprint/18143/
http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400586/abstract