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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Bibliographic Details
Main Authors: Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor, Witoon Prinyawiwatkul
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350157974&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59263
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Institution: Chiang Mai University
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