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We hypothesized that the properties of mayonnaise will be affected by egg yolk with different freezing storage time. In this work, liquid yolk was stored at temperature of −18 °C for 0, 30, 60, 90, 120 days. The properties of mayonnaise prepared with frozen yolks were characterized. Mayonnaise heat stability, color and rheological characteristics were evaluated. The microstructure, and sensory properties...
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