Stability study of water-in-oil emulsion containing anthocyanins from red cabbage
One of the main factors in the formulation and control of water-in-oil emulsion is the development of desirable solid-to-liquid ratios, achieved by hydrogenation and blending. Formulation of water-in-oil emulsion with bioactive compound could provide additional value and stability to the emulsion fo...
Disimpan dalam:
| Pengarang-pengarang Utama: | , , , |
|---|---|
| Format: | Artikel |
| Diterbitkan: |
Penerbit UTM Press
2014
|
| Subjek-subjek: | |
| Capaian Atas Talian: | http://eprints.utm.my/62648/ http://eprints.utm.my/62648/ http://eprints.utm.my/62648/ |
| Penanda-penanda: |
Tambah Penanda
Tiada Penanda, Jadilah orang pertama menanda rekod ini!
|