Optimization of Microencapsulation of Human Milk Fat Substitute by Response Surface Methodology
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چکیده
منابع مشابه
Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology
Background and Objectives: Mayonnaise is an oil-in-water emulsion stabilized by emulsifying property of the egg yolk. The purpose of this study was to use hazelnut meal milk as an egg-yolk (highly rich in cholesterol) substitute and to find the optimal formula for producing mayonnaise. Materials & Methods: : Samples of mayonnaise with decreased egg yolk contents were produced using hazelnut...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2018
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.ess17226