Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology
- 20 July 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (4) , 629-632
- https://doi.org/10.1111/j.1365-2621.1999.tb15098.x
Abstract
No abstract availableKeywords
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- Cholesterol Removal from a Lard‐water Mixture with β‐CyclodextrinJournal of Food Science, 1995
- Behavior of polymer-supported digitonin with cholesterol in the absence and presence of butter oilJournal of Agricultural and Food Chemistry, 1990
- Distribution of cholesterol in milk fat fractionsJournal of Dairy Research, 1988
- Extraction and Processing of Various Components from Egg YolkPoultry Science, 1981