Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis)
Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitut...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2024-12-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2983 |
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