Open AccessEffect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion
Author(s) -
Grace de Sousa Guerra Cristina,
Paiva Lopes Aguiar Jaime,
Wallice Paxiúba Duncan,
Mendonça Kluckzosvki Ariane,
das Chagas do Amaral Souza Francisca
Publication year - 2017
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2016.15270
Subject(s) - emulsion , creaming , food science , brazil nut , chemistry , yolk , nut , ingredient , organic chemistry , structural engineering , engineering
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