Formulation and characterisation of O/W emulsions...

International Journal of Food Science & Technology 2019 / 07

Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides

Melanie, Hakiki, Taarji, Noamane, Zhao, Yiguo, Khalid, Nauman, Neves, Marcos A., Kobayashi, Isao, Tuwo, Ambo, Nakajima, Mitsutoshi
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14264
Date:
July, 2019
File:
PDF, 1.25 MB
english, 2019
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