Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken
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Brawijaya University
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Antioxidant Activity and Sensory Quality of Mayonnaise Supplemented with Calamansi Peel Flour (Citrofortunella microcarpa);BIO Web of Conferences;2024
2. Development of biscuits from bangle (Zingiber cassumunar Roxb.) rhizome flour and purple sweet potato (Ipomoea batatas (L.) Lam.) flour, and their potential as antihyperlipidemic functional foods;International Food Research Journal;2023-10-24
3. The effect of different types and levels of oil on organoleptic quality of mayonnaise made from chicken egg yolk;PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021);2023
4. Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent;Jurnal Teknologi dan Industri Pangan;2022-06-30
5. The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic;Materials Today: Proceedings;2022
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