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The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise

Food Science and Nutrition (2018) 6(4) 824-833
DOI: 10.1002/fsn3.616
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Abstract

Egg yolk was replaced with sesame–peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p

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Karshenas, M., Goli, M., & Zamindar, N. (2018). The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise. Food Science and Nutrition, 6(4), 824–833. https://doi.org/10.1002/fsn3.616

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