The effect of different types and levels of oil on organoleptic quality of mayonnaise made from chicken egg yolk

Mayonnaise is an emulsion of egg yolk and oils. The organoleptic quality of mayonnaise is strongly influenced by its constituent ingredients. One of the ingredients for mayonnaise is vegetable oil. Therefore, it is necessary to study the types of oil such as copra oils, sesame oils, and olive oils f...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Riska, Nahariah, N., Hatta, W., Hikmah, H.
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Color Flavors Ingredients Olive oil Sesame oil Texture Variance analysis Vegetable oils Viscosity
Online-Zugang:	Volltext
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