✦ LIBER ✦

Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A2-treated egg yolk

✍ Scribed by Shigeru Kawai

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Improvement of product attributes of may

✍ Christian E. Dutilh; Walter Groger 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 459 KB

Optimization of the enzymatic modificati

✍ Mi-Ra Kim; Jae-Yong Shim; Ki-Hwan Park; Bue-Young Imm; Sejong Oh; Jee-Young Imm 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 474 KB

Influence of phospholipase A2 (PLA2)-tre

✍ Xiaoguang Zhao; Dong Shi-Jian; Guanjun Tao; Rongrong Xu; Miao Wang; Brad Reuhs; 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 915 KB

Oil-in-water emulsion properties of egg

✍ Katharina Daimer; Ulrich Kulozik 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 338 KB