Open AccessImproved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
Author(s) -
Nurul Shuhada Samsuri,
Husna Madihah Abd Hadi,
Mohammad Rashedi IsmailFitry,
Nur Azwani Ab Karim,
Masni Mat Yusoff
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.4.04
Subject(s) - homogenizer , palm oil , materials science , food science , chemistry , chromatography