Modification Of Tamarind Seed Starch With Octenyl Succinic Anhydrate (Osa) In The Production Of Mayonnaise

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Modification Of Tamarind Seed Starch With Octenyl Succinic Anhydrate (Osa) In The Production Of Mayonnaise

Egg yolk contains lecithin which has emulsifying ability to produce mayonnaise but contains high cholesterols which is not preferable by consumer. Tamarind seed starch (TSS) is an underutilize and cheap resources make it a suitable substitute for egg yolk as an emulsifier. The objective of this stud...

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Bibliographic Details
Main Author:	Sidek, Siti Shafinaz Mohd
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47378/ http://eprints.usm.my/47378/1/SITI%20SHAFINAZ%20MOHD%20SIDEK.pdf

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