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| LEADER |
01062cam a2200205 7i4500 |
| 001 |
0000144277 |
| 005 |
20130929090000.0 |
| 002 |
0000009385 |
| 090 |
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|a TP 684 .S6
|b N6 2008
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| 100 |
0 |
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|a Norhayati Ibrahim
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| 245 |
1 |
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|a 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
|c Norhayati Ibrahim.
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| 260 |
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|a Selangor:
|b Universiti Putra Malaysia,
|c 2008.
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| 300 |
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|a xxxiii, 339 p.:
|b ill.;
|c 30 cm..
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| 500 |
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|a Faculty Food Science and Technology
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| 502 |
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|a Tesis Universiti Putra Malaysia (Degree of Doctor of philosophy) 2008
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| 504 |
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|a Includes bibliographical references.
|
| 520 |
0 |
# |
|a 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
|
| 602 |
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|a Tesis Universiti Putra Malaysia 2008
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| 650 |
0 |
0 |
|a Soy oil
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| 999 |
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|a 1100090289
|b Book
|c Tesis
|e KOLEKSI KHAS
|