[3Dp01-10] Processing Manufacturing technology

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Dp05] Effect of High-Intensity Ultrasound on Physicochemical Properties of Vegetarian Mayonnaise

*CHIAHSING CHENG¹, Liang Chin-Hung¹, CHEN PO-JEN¹, HUANG Cheng-Kai¹, Ho Jou-Hsuan¹ (1. Tunghai University)

Keywords:

Mayonnaise,Ultrasound,Vegetarian