Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise

Subject Areas : food microbiology

M. Askari ¹ , T. Mostaghim ²

1 - M. Sc. Graduated of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2019-07-02 Accepted : 2019-07-02 Published : 2019-07-01

Keywords:

References:

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