Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
An oil-in-water(O/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oil-dispersed phase in many in O/W-based food products
| Main Author: | |
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| Published: |
Selangor:
Universiti Putra Malaysia,
2008.
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| Subjects: |
KOLEKSI KHAS
| Call Number: |
TP 684 .S6 N6 2008 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090289 | Tesis | Book | AVAILABLE |