Factors Affecting Emulsifying Properties of Mayonnaise
碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Mayonnaise is one of the most widely used sauces in the world. It is an oil-in-water emulsion containing 70% fat. Mayonnaise is a mixture of egg yolk, water, vinegar and stabilizer. In this study, we explore the effects of these ingredients on the emulsion syste...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/5692y3 |