Using Yolk Granules, Potato Starch and Edible Gums to Produce Low Cholesterol and Reduced Fat Mayonnaise
碩士 === 國立嘉義大學 === 動物科學系研究所 === 101 === The purpose of this study is to use yolk granules as low cholesterol emulsifier, and use potato starch solution mixed with guar gums as fat replacer to produce low cholesterol and reduced fat mayonnaise. Experiment I: Studying composition of yolk and yolk granu...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/90502042531290485878 |