Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium
Asian sea bass bio-calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U-ASBC) was applied for different times (5–15 min) in the presence of...
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| Format: | Article |
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2023
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/81718 |
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| Institution: | Mahidol University |