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pro vyhledávání: '"Shariah Long"'
Autor:
Yih Phing Khor, Soo Peng Koh, Kamariah Long, Shariah Long, Sharifah Zarah Syed Ahmad, Chin Ping Tan
Publikováno v:
Molecules, Vol 19, Iss 7, Pp 9187-9202 (2014)
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was i
Externí odkaz:
https://doaj.org/article/33b9d7d29fa642548d10fb6fbbbccf0f
Autor:
Soo Peng Koh, Yih Phing Khor, Chin Ping Tan, Sharifah Zarah Syed Ahmad, Shariah Long, Kamariah Long
Publikováno v:
Molecules; Volume 19; Issue 7; Pages: 9187-9202
Molecules, Vol 19, Iss 7, Pp 9187-9202 (2014)
Molecules
Molecules, Vol 19, Iss 7, Pp 9187-9202 (2014)
Molecules
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abaafe6212e754d104c7b133a65994b4