The Freeze-Thaw Stability of Mayonnaise and the Effect of Octenyl Succinic Anhydride ModifiedStarch as Emulsifier
Mayonnaise is a very popular food emulsion, traditionally made out of water, oil, hen egg yolk and vinegar, throughout the world. However, the quality is often reduced by separation when exposed to environmental stress, such as freeze-thawing which is an issue during transportation through regions o...
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| Format: | Others |
| Language: | English |
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Linnéuniversitetet, Institutionen för naturvetenskap, NV
2011
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-13201 |