The physicochemical properties of cholesterol reduced egg yolk powder produced by removal of P-cyclodextrin inclusion complex and its application in mayonnaise / Fauziah Che In
Association of eggs to high cholesterol level in body is greatly known. Liquid egg yolk is also difficult to transport due to their bulkiness, fragility and highly perishable. Egg yolk powder with reduced cholesterol content would be beneficial and nutritious to consume. Therefore, the aim of this s...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2018
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| 主题: | |
| 在线阅读: | https://ir.uitm.edu.my/id/eprint/67507/2/67507.pdf |
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