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:
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Parreño R, Carandang M. 2021. Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion
Stability with Anti-oxidation Reaction Using Gas Chromatography–Mass Spectrometry (GC-MS). Philipp J Sci 150(4): 753–763.
https://doi.org/10.56899/150.04.13
