Modification Of Tamarind Seed Starch With Octenyl Succinic Anhydrate (Osa) In The Production Of Mayonnaise
Egg yolk contains lecithin which has emulsifying ability to produce mayonnaise but contains high cholesterols which is not preferable by consumer. Tamarind seed starch (TSS) is an underutilize and cheap resources make it a suitable substitute for egg yolk as an emulsifier. The objective of this stud...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47378/1/SITI%20SHAFINAZ%20MOHD%20SIDEK.pdf http://eprints.usm.my/47378/ http://ethesis.usm.my:8080/jspui/ |
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