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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/67507/2/67507.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|