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
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| Published: |
Selangor:
Universiti Putra Malaysia,
2008.
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| Summary: | 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 |
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| Item Description: | Faculty Food Science and Technology |
| Physical Description: | xxxiii, 339 p.: ill.; 30 cm.. |
| Bibliography: | Includes bibliographical references. |