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The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low‐cholesterol mayonnaise
Egg yolk was replaced with sesame–peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p < .05). However, over the whole period, no significant difference was o...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021742/ https://www.ncbi.nlm.nih.gov/pubmed/29983945 http://dx.doi.org/10.1002/fsn3.616 |