Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise

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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...

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Bibliographic Details
Published in:	International Food Research Journal
Main Author:	Fauziah C.I.; Zaibunnisa A.H.; Osman H.; Wan Aida W.M.
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2016
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84960843799&partnerID=40&md5=0bf7e23d732c49ecf586c7e1a003dedc

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