Rheological properties, textural properties, and storage stability of palm kernel-based diacylglycerol-enriched mayonnaise
نویسندگان
چکیده
منابع مشابه
Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage.
BACKGROUND Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical...
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ژورنال
عنوان ژورنال: European Journal of Lipid Science and Technology
سال: 2015
ISSN: 1438-7697
DOI: 10.1002/ejlt.201400586