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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Faculty of Food Science Technology, Universiti Putra Malaysia
2022
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/101818/ |