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pro vyhledávání: '"Mohsen Gholami Dehnayebi"'
Autor:
Mohsen Gholami Dehnayebi, Mohammad Ghorbani, alireza sadeghimahoonak, Mehran Aalami, Mahboobeh Kashiri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 4, Pp 351-360 (2018)
Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problem
Externí odkaz:
https://doaj.org/article/30aeed8dc8d24a56a7e214ad6a39dae7
