Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise
The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inc...
| Published in: | International Food Research Journal |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2016
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84960843799&partnerID=40&md5=0bf7e23d732c49ecf586c7e1a003dedc |