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Effect of Modified Cassava Starch in Reduced-fat Mayonnaise
by Correlating Emulsion Stability with Anti-oxidation Reaction

Using Gas Chromatography–Mass Spectrometry (GC-MS)

 

Ronaldo P. Parreño Jr.1,2* and Maricar B. Carandang1

1Chemicals and Energy Division, Industrial Technology Development Institute
Department of Science and Technology, Taguig City 1631 Philippines
2Department of Chemical Engineering, De La Salle University
2401 Taft Avenue, Manila 1004 Philippines

 

*Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.; This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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