Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules.

Kavya, C. D. (2020) Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Mayonnaise, emulsions, egg yolk granules
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2021 07:04
Last Modified:	08 Nov 2021 07:04
URI:	http://ir.cftri.res.in/id/eprint/14950

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