Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Miranda Antasari"'
Publikováno v:
Heliyon, Vol 6, Iss 7, Pp e04341- (2020)
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization
Externí odkaz:
https://doaj.org/article/9bcb179afb6a41f4a11015e1359ebe99
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 7, Pp e04341-(2020)
Heliyon, Vol 6, Iss 7, Pp e04341-(2020)
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f77d1a781e29d692125cc8ffec8faa6
http://europepmc.org/articles/PMC7339058
http://europepmc.org/articles/PMC7339058
Autor:
Christina Winarti, Syarifah Rohaya, Dian Hasni, Miranda Antasari, Novi Safriani, Sri Haryani Anwar
Publikováno v:
Jurnal Penelitian Pascapanen Pertanian. 14:124
Produk pangan berbasis emulsi seperti susu, mayonnaise, salad dressing dan margarin sangat diminati masyarakat. Emulsi biasanya distabilkan oleh surfaktan, protein dan polisakarida. Pati termasuk biopolimer polisakarida yang berperan penting sebagai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::462882ac4655eac8cf0d55bb1427b7b3
https://doi.org/10.21082/jpasca.v14n3.2017.124-133
https://doi.org/10.21082/jpasca.v14n3.2017.124-133