Herly Evanuarini
Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Jl. Veteran Malang, East Java, 65145, Indonesia
Nurliyani
Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
Indratiningsih
Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
Pudji Hastuti
Faculty of Agricultural Technology, Gadjah Mada University, Jogyakarta, Indonesia
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How to cite this article
Herly Evanuarini, Nurliyani, Indratiningsih and Pudji Hastuti, 2015. Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer. Pakistan Journal of Nutrition, 14: 392-395.
DOI: 10.3923/pjn.2015.392.395
URL: https://scialert.net/abstract/?doi=pjn.2015.392.395
DOI: 10.3923/pjn.2015.392.395
URL: https://scialert.net/abstract/?doi=pjn.2015.392.395