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...
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| フォーマット: | 学位論文 |
| 言語: | English English |
| 出版事項: |
2010
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/12364/1/FSTM_2010_5A.pdf |
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