Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2015.392.395&org=11
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. Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours;IOP Conference Series: Earth and Environmental Science;2023-04-01
2. Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise;Foods;2022-09-06
3. Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise;Waste and Biomass Valorization;2022-07-08
4. Porang (Amorphophallus oncophyllus) Flour Macerated with Strobilanthes crispus Reduced the Blood Glucose Levels of Streptozotocin-Induced Diabetic Rats;Open Access Macedonian Journal of Medical Sciences;2022-01-03
5. Viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat mayonnaise made with Watermelon (Citrullus lanatus) rind flour as stabilizer;IOP Conference Series: Earth and Environmental Science;2021-06-01
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