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Article Title
Nutritional Composition, Lipid Profile, Antioxidant Activity, Quality Characteristics and Sensory Attributes of Mayonnaise from Avocado (Persea americana) and African Pear (Dacryodes edulis) Oil Blends
Authored by
Udo, Ifiok Ikpeme
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Ntukidem, Victor. Edet
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria and Department of Food and Agro Processing, School of Agriculture, Dakkada Skills Acquisition Centre, Ikot Adaidem, Ibiono Ibom, Nigeria.
Udoh, Iniobong Enefiok
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Enidiok, Sunday Edet
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Okon, Hope Aniedi
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.