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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| Main Authors: | , , , , |
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| 格式: | 雜誌 |
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2018
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| 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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| 機構: | Chiang Mai University |