β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise
Application of β-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise was studied. Fat was partially substituted by β-glucan at levels of 25, 50, and 75% which were referred to as 25B, 50B, or 75B formulations, respectively. The full fat (FF) (100% oil) mayonnaise without β...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/22920 |
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| Institution: | Mahidol University |