Table 4. Physiochemical properties of different mayonnaise samples

From

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Belal J. Muhialdin, Ley Li Ying, Abd-Elaziem Farouk, Anis Shobirin Meor Hussin

Journal of Food and Nutrition Research. 2019, 7(1), 65-70 doi:10.12691/jfnr-7-1-8