Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
The main objective of the present study was to investigate the effect of pH (5-7), processing conditions (i.e. pressure, cycle and temperature) and main emulsion components (namely, propylene glycol, caseinate sodium, pectin, sodium chloride and canola oil) on the physicochemical properties of so...
Saved in:
| Príomhúdar: | |
|---|---|
| Formáid: | Thesis |
| Teanga: | English English |
| Foilsithe: |
2010
|
| Ábhair: | |
| Rochtain Ar Líne: | http://psasir.upm.edu.my/id/eprint/12364/1/FSTM_2010_5A.pdf |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|