Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hemas Azizila Nidhal"'
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 1, Pp 19-26 (2022)
Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Â Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while
Externí odkaz:
https://doaj.org/article/15b7842e8c0a4489afc97ee1f01dd463
Publikováno v:
E3S Web of Conferences, Vol 335, p 00017 (2022)
Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this