Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-...

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書目詳細資料
Main Authors:	Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor, Witoon Prinyawiwatkul
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350157974&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48769
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